RECIPES
CREAMY POTATO BAKE INGREDIENTS 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. 3 garlic cloves, crushed ¾ teaspoon sea salt 600ml pouring cream 1 teaspoon dijon mustard 3 teaspoons mayonnaise 2 teaspoons cornflour (cornstarch) 950g peeled potatoes (see Note) 400g onions or 4–6 spring onions (scallions), finely diced 3 teaspoons chopped rosemary or oregano 200g rindless bacon, diced 100g tasty cheese, grated
Preheat the oven to 170°C. Grease a 25 x 35cm baking dish, 8cm deep. In a bowl or jug, whisk the garlic, salt, cream, mustard, mayonnaise and cornflour until smooth. Cut the potatoes into 6mm slices. Drizzle 50ml 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 180ml 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. The Comfort Bake is the invitation you need to nourish yourself and your loved ones with food that warms the heart. The Comfort Bake by Sally Wise, Published by Murdoch Books $39.99. Photography by Samuel Shelley.
68 GOLD COAST • PANACHE Magazine
