Cheesy Potato Bake
This was one of those fluke dishes that I made up after rooting through the fridge for food that needed to be eaten and turned out to be rather delicious! It’s cheap, easy and not as unhealthy as it sounds.
Serves 2 hungry people
3 rashers of Smoked Bacon
2 cloves of Garlic
100g Frozen Petit Pois
1 tsp Wholegrain Mustard
1 tsp English Mustard
couple of sprigs of Fresh Thyme
Zest of a lemon and juice of 1/2 a lemon
200g Strong Gruyere or Gouda
1/3 tub low fat Creme Fraiche
300ml Chicken Stock
1 tbsp Olive Oil
Black Pepper to season
Takes 15minutes to prepare and 30minutes cooking in a 180 degree fan oven
Put a wide metal casserole dish (you could use a frying pan if you don’t have one) on to warm with the olive oil and set the oven to 180 degrees.
Grate the cheese and slice the potatoes (keep the skin on).
Finely chop the shallots and garlic and add to a oil once hot. Cook for a few minutes, stirring so they don’t stick.
Slice the bacon into strips (you can use scissors for this and slice straight into the pan) and cook for a few minutes.
Add the frozen petit pois and cook for a minute before adding both mustards and the lemon zest. Remove the thyme from the sprigs straight into the pan.
Stir in the creme fraiche and then add the chicken stock and lemon juice and season with black pepper. Lastly add half of the grated cheese and stir until melted.
Leave to simmer for a few minutes then turn off the heat. If you’re using a metal casserole dish then add the potatoes straight to this pan but otherwise, add the sauce and potatoes to a casserole dish.
Smooth the mixture out so they potatoes lie flat in slices. Add the remaining grated cheese and pop in the oven.
Enjoy on its own or with a green saiad (if you’re been healthy) or with a chunk of crusty bread (if you’re not).