Cheesy Baby Potato Bake
Gouda and Cheddar - Vacuum Sealed freshnessButter CreamDouble Cream Dairy Snack
Not your ordinary potato bake 😉
Recipe Information
4
serves:
20 mins
prep time:
45 mins
cook time:
easy
difficulty:
Ingredients:
- 1 kg baby potatoes, washed and boiled until almost soft
- 5 ml sea salt flakes
- 50 g First Choice Butter, melted
- 30 ml First Choice Olive Oil
- 2 garlic cloves, crushed
- 15 ml chopped thyme
- 150 g First Choice Mature Cheddar Cheese, grated</span>
- 250 g streaky bacon, crispy fried
- 100 ml First Choice Cream
- 200 ml First Choice Double Cream Yoghurt
- 15 ml chopped chives
- 5 ml garlic and herb seasoning
- black pepper to taste
Preparation method:
- Preheat the oven to 200°C. Place the potatoes in a roasting tray, rub with the salt and bake for 30 minutes.
- Using the back of a kitchen spoon, press down on the potatoes until lightly squashed.
- Place the melted First Choice Butter, First Choice Olive Oil and garlic in a jug and pour over the potatoes, top with the thyme and toss to coat.
- Return the potatoes to the oven and cook for a further 10–15 minutes or until golden brown.
- Top with the cheese and return to the oven until the cheese is bubbly and melted.
- Top with the crispy bacon and serve with dollops of the herbed cream.
- TO MAKE THE HERBED CREAM: Mix the cream, yoghurt and chives in a bowl. Season with the garlic and herbs seasoning and black pepper and mix to combine.