Serves: 6
Prep: 20 minutes Cook: 2 hoursThis potato bake recipe is a sensational combination of Spanish flavours combining the piquancy of Manchego and pickled jalapeños with the delicious smokiness of the paprika in an indulgent creamy base. Though it is easy to prepare the cooking time is a bit lengthy but it is worth it! This makes a great addition to any special occasion, lunch or dinner and warms you up during the colder months.
| ingredients |
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3 large washed potatoes, scrubbed, sliced 3mm thick (a mandolin is useful) |
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¾ cup low fat milk (lactose free if required) |
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⅔ cup thickened cream |
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1 tbsp Dijon mustard |
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⅔ tbsp garlic infused oil |
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salt (to taste, see tip below) |
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½ tsp cracked black pepper (to taste) |
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½ cup green onion tops, finely sliced |
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1 tsp smoked paprika |
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½ tsp dried oregano flakes |
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¼ cup pickled jalapenos, finely sliced (optional) |
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½ cup finely crumbled or grated Manchego cheese + ⅓ cup for the topping |
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Olive oil spray for the baking dish |
Combine all the ingredients except potatoes and the extra Manchego cheese in a large bowl. Add the potato slices and mix well.
Press the potatoes in a large lightly oiled baking dish (preferably one with a lip), taking care with the top layer to ensure it is flat, compressed and almost covered with the cream mixture. Cover the tray with non-stick cooking paper then aluminium foil and seal the edges as much as possible.
In a preheated 170°C/338°F oven, bake for 1 hour 20 minutes, then remove the paper and foil and scatter the remaining cheese on top.
Cook, uncovered, at 160°C/320°F for a further 30 minutes or until the cheese is nicely golden and potatoes are easily pierced with a skewer. Rest for 5 minutes then score the top into portions. Serve immediately.
Serving Suggestions:
This potato bake goes very well with lean proteins such as chicken, fish, lamb or beef and a low FODMAP salad such as the Mexican slaw found in our app.
You can make this ahead of time (e.g. the day before) up to just after the initial 1h 20m cook. Leave the dish covered and refrigerate. Proceed with the cooking Step 4) but first warm the still covered potato bake in a 170°C/338°F preheated oven for 30 minutes.
*Be careful if you decide to add salt as both Manchego and jalapenos are salty.
| Nutrition Information (per serve) | |
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| Energy | 1210 Kj / 289 cal |
| Protein | 8.30g |
| Carbohydrates | 22.70g |
| Sugar | 4.40g |
| Total Fat | 18.90g |
| Saturated Fat | 11.70g |
| Fibre | 2.20g |
