Creamy Potato Bake
from The Comfort Bake by Sally Wise
Serves 6–8
This dish is full of oozy, creamy luxury with the flavours of onion, chives, bacon and mustard. It’s a special occasion dish that encapsulates the spirit of comfort baking.
Ingredients
3 garlic cloves, crushed
¾ teaspoon sea salt
600 ml (21 fl oz) pouring cream
1 teaspoon dijon mustard
3 teaspoons mayonnaise
2 teaspoons cornflour (cornstarch)
950 g (2 lb 2 oz) peeled potatoes (see Note)
400 g (14 oz) onions or 4–6 spring onions (scallions), finely diced
3 teaspoons chopped rosemary or oregano
200 g (7 oz) rindless bacon, diced
100 g (3½ oz) tasty cheese, grated
Method
Preheat the oven to 170°C (325°F). Grease a 25 x 35 cm (10 x 14 inch) baking dish, 8 cm (3¼ inches) deep.
In a bowl or jug, whisk the garlic, salt, cream, mustard, mayonnaise and cornflour until smooth.
Cut the potatoes into 6 mm (¼ inch) slices.
Drizzle 50 ml (1½ fl oz) of the cream mixture into the base of the dish. Layer one-third of the potato over this, then top with half the onion, sprinkle with half the herbs and then one-quarter of the bacon. Pour 180 ml (6 fl oz) of the cream mixture on top.
Repeat the layers. Top with the last of the potato and drizzle on the remaining cream mixture. Sprinkle on the last of the bacon and top with the cheese.
Bake for 1 hour, or until the potato is cooked.
Leave to stand for 10 minutes before serving.
Note The potatoes do not necessarily have to be peeled.
Images and text from The Comfort Bake by Sally Wise, photography by Samuel Shelley. Murdoch Books RRP $39.99.
