Killer Potato Bake

(from elanakok’s recipe box)

We have included this recipe in the newsletters before but it’s one of Wild’s favorites so here it is again just in case you have lost your copy.

Source: Tara Hale

Categories: not tried

Ingredients

  • 1kg potatoes, cooked & peeled
  • 300g spinach, trimmed & steamed
  • Slice of feta
  • Olives (depipped)
  • Mixture of 1.5 cup of cream with x 1 porcini stock cube
  • Bread crumbs

Directions

  1. Grease a pyrex dish with butter and start with 1/2 the potatoes, sliced & layered.

  2. Sprinkle salt onto the potato layer and then layer the steamed spinach over it.

  3. Tuck pieces of olives into the spinach and crumble feta over this.

  4. Slice & layer potatoes for the top layer (over the feta) and season.

  5. Pour over the cream/porcini mixture and sprinkle breadcrumbs.

  6. Place in a preheated oven at 180/200 degrees and bake for 20-30 minutes (until crispy on top).

  7. Let it stand for about 10 minutes for the cream to absorb into the potatoes and serve.

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