Potato Bake

A great potato bake is definately something that should be in your repertoire of recipes. It is a delicious and easy dish. Definately one to try. This dish is not to be confused with the Potato Gratin, as this one is made with eggs and cheese and baked like a frittata – unlike the gratin which is creamy and baked slowly in a deep dish. This dish requires a mandolin slicer or a slice attatchment on a food processor (which I have recently discovered, and I love it!). This dish is still possible without these gadgets however it will take a very long time and you probably won’t get the right thickness for the potatoes required. It is hard to tell when the potatoes are done – although you can try by poking a knife in the middle – it also works well to cover the dish with foil for the first 20 minutes of cooking time.

Potato Bake:

6 eggs, beaten lightly

1/3 cup grated cheddar cheese

100g fetta cheese

1/3 cup parmesan

750 g potatoes, peeled, chopped paper thin

1 large red onion, chopped paper thin

3 cloves garlic, chopped paper thin

salt and pepper

Preheat your oven to 180 degrees celcius. With the slicer attatchment on your food processor, switch on and slice the potatoes, onion and garlic.

Place the chopped potatoes, onion and garlic into the oiled quiche dish. Pack tightly.

In another bowl combine the beaten eggs, cheeses, salt and pepper. Place the egg and cheese mixture over the potatoes, working it between the layers of potatoes. Bake for 30 to 40 minutes or until the potatoes are cooked.

Accompanied by a nice salad or a piece of grilled meat, this makes a hearty lunch or a nice light dinner (a glass of cold white wine wouldn’t go down badly either).