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Potato bake
heartfoundation.org.au|Helpline 13 11 12

Potato bake

1 hour 15 minutes (10 minutes)
Serves 8 as side dish
  • Olive oil spray
  • 1 large red onion, halved, thinly sliced
  • 1 broccoli floret, chopped
  • 1/4 cup reduced fat thickened cream
  • 1 cup reduced salt vegetable or chicken stock
  • 2 teaspoons seeded or Dijon mustard
  • Cracked black pepper, to season
  • 1.5kg unpeeled desiree or pontiac potatoes, thinly sliced
  • 1/2 cup reduced fat grated tasty cheese
  • Fresh basil leaves
  • Preheat oven to 220°C (200°C fan-forced). Lightly grease a 3cm x 20cm ovenproof dish with cooking spray.
  • Place onions and broccoli onto a microwave-safe bowl. Lightly spray with oil. Cover loosely with paper towel and microwave on high for 5 minutes or until soft.
  • Whisk the cream, stock, mustard and black pepper together in a jug until well combined.
  • Arrange 1/3 of the potatoes over the base of the dish. Top with half the onion and broccoli then pour over half the stock mixture. Repeat the layers.
  • Cover with a piece of baking paper then foil and bake for 1 hour or until potatoes are tender.
  • Remove the paper and foil, lightly spray with cooking oil and scatter over the cheese and basil (if using).
  • Increase oven to 250°C (230°C fan-forced) and bake uncovered for a further 15 minutes or until lightly golden.

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