Name: Creamy potato bake
Yield: Serves
Ingredients: 8 large potatoes, peeled, or 12 baby potatoes; 45ml olive or cooking oil; 125g rindless streaky bacon, chopped; 1 medium onion, coarsely chopped; 125g button mushrooms, sliced; 60g butter or margarine; 80ml (45 g) Snowflake cake flour; 625ml milk; 10ml chopped fresh origanum or 3 ml dried; 200ml (80 g) grated cheddar cheese; 1ml Salt and freshly ground black pepper to taste

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Recipe Rating

Preparation Time: 15 Minutes

Cook Time: 40 minutes

Serves: Serves 4 - 6

A South African favourite

Ingredients

8 large potatoes, peeled, or 12 baby potatoes

45ml olive or cooking oil

125g rindless streaky bacon, chopped

1 medium onion, coarsely chopped

125g button mushrooms, sliced

60g butter or margarine

80ml (45 g) Snowflake cake flour

625ml milk

10ml chopped fresh origanum or 3 ml dried

200ml (80 g) grated cheddar cheese

1ml Salt and freshly ground black pepper to taste

Method

Boil potatoes in salted water in a large, heavy-based saucepan until soft. Drain and set aside.
Heat oil in a medium, heavy-based frying pan and fry bacon lightly. Add onion and sauté for a few minutes until soft. Add mushrooms and fry for 1 minute. Remove from heat.
Melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and add origanum and seasoning. Cool slightly.
Cut potatoes into about 1 cm thick slices. Layer half the potatoes in a greased large ovenproof dish. Cover with half the bacon mixture and sprinkle with half the cheese. Pour over half the sauce, then repeat layers. End with sauce and sprinkle with remaining cheese.
Bake in a preheated oven at 180 °C for about 40 minutes, or until golden brown on top.