Potato Bake



4 large dirty potatoes, thickly peeled and thinly sliced.
1 shallot (if tolerated), thinly sliced.
½ swede, peeled and finely sliced.
Ingredients for sauce
60 grams Nuttlex
2 tablespoons self-raising flour (could use cornflour or plain flour)
2 cups rice milk


In medium saucepan melt Nuttlex, stir in flour, cook for 1 minute. Take off the heat. Gradually beat in rice milk with wooden spoon or whisk. Return to heat. Cook until thick and smooth.
Cheats way.
Melt Nuttlex in saucepan. Mix ricemilk and flour in jug and pour into saucepan. Whisk or stir until thick.
To assemble the potato bake.
Grease and oven-proof dish with Nuttlex. Layer potato, swede and shallots alternately until all used. Carefully pour sauce over the potato/swede layers until potato/swede is covered. Cover dish with baking paper, then cover with foil. Bake at 170 degrees Celsius for 45 minutes. Test potato/swede with a skewer to see if they are soft. Foil and baking paper may be removed for last 15 minutes to crisp top.. Allow to rest re-covered with foil for 15 minutes before serving.
Hopefully yours will turn out better than mine (in the photo). That one was a bit sloppy but still tasted good.


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