Nola's Hot
Potato Bake

45 minutes
  • 10 Medium Blue Potatoes
  • Small Jar of Sun-dried Tomato Strips (Store Bought)
  • 1 x Chorizo Sausage
  • 1 x Spanish Red Onion
  • Garlic, Freshly Minced
  • 600ml Light Cream
  • 2 x Sachets of French Onion Soup Mix (Store Bought)
  • Grated Parmesan Cheese
  • Light Olive Oil Cooking Spray
  1. Finely chop onion, chorizo and sun-dried tomato strips.
  2. Place a few table spoons of the sun-dried tomato oil into a pan, heat on medium to high burner.
  3. Add onion, chorizo, sun-dried tomato and garlic. Fry until golden brown, take off heat and set aside.
  4. Peel potatoes and slice 3mm thick.
  5. Spray medium sized baking dish with light oil.
  6. Layer dish with potato, then onion mix, then a light dusting of french onion soup mix. Continue layering until you have three layers.
  7. Pour light cream over layers until all covered.
  8. Grate a good layer of parmesan cheese on top and place into a medium oven (180 degrees C) for approx 30-45mins – or until cheese is golden brown and potatoes are cooked through.
  9. Enjoy!
Potato & Chickpea Tagine

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