This version of a potato cake is quite different from the normal as hidden amongst the diced potato is bacon, baby spinach leaves, spring onions and cheese all baked together with a creamy sauce.
Creamy Potato and Spinach Bake
Points per serve: 3.5
800 grams potatoes, peeled and diced approx 2 cms
2 rashers bacon, all visible fat removed and diced
6 spring onions, roughly chopped
200 grams baby spinach leaves
1 cup grated tasty cheese
1/4cup thickened light cream
3/4 cup skim milk
1 teaspoon crushed garlic
1 teaspoon chicken stock powder
freshly ground pepper to taste
Preheat oven to 180 deg C.
Parboil potatoes in a large saucepan of salted water for approximately 10 minutes or until potatoes are soft when peirced with a knife tip - do not overcook. Drain and set aside to cool slightly.
In a small frying pan fry diced bacon until cooked. Remove from heat and drain on a paper towel allowing to cool slightly also.
In a large bowl place spring onions, baby spinach leaves, bacon and 1/2 cup of the grated cheese. Add potatoes and toss gently to combine all ingredients. Place potato mixture into a large casserole dish or baking pan.
In a jug combine cream, milk, garlic, stock powder and freshly ground black pepper. Pour evenly over potato mixture. Sprinkle with remaining grated cheese and cook in the oven for 30 mins or until cheese on top has melted and is golden.