Dairy-Free Potato Bake Recipe

SERVES 8 | PREP 15 Mins | COOK 1 Hours

I'm a sucka for a good potato bake with the cream, cheese and all the yummy stuff. But, I had none of that on hand the day I wrote this recipe so I used what was in the fridge and boy am I glad I did. You know what, this 'healthier' version of the worlds best potato bake recipe is really-really awesome. Looks so beautiful too huh? x

Ingredients

  • 8 medium potatoes
  • 4 rashes Craig Cook’s Prime Quality Meats bacon
  • 3 sprigs rosemary
  • 100g butter
  • Salt & pepper, to season

Method

  • Step 1
  • Preheat your oven to 180°C and grease an ovenproof baking dish. Peel the potatoes and cut them into 3mm slices. If you have a mandolin, use it – this will help to speed up the job. But I did this one with just a knife so please, please don't feel you need a fancy tool to make it look ace.
  • Step 2
  • Arrange the potatoes in a ring around your baking dish ensuring they are packed close together – you don’t want any gaps.
  • Step 3
  • Finely dice the bacon and sprinkle over the potatoes. Sprinkle with the 1/2 the rosemary, dot with the butter and season well with salt and pepper. Bake in the oven for an hour or until the potatoes are tender underneath and crisp on top.
  • Serving Suggestion
  • Sprinkle the remaining rosemary on top and serve it as part of your Christmas lunch for $99.

Stacey Clare's Nutritional Tip

  • Typically, potato bake relies on cream and fats for flavour. This version looks beautiful and draws all its taste from the rosemary and bacon – a perfect match for potato.

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