ULTIMATE POTATO BAKE

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PREP TIME 15-20 minutes
COOK TIME 35-40 minutes
SERVES 4

INGREDIENTS

6 Nicola potatoes, washed

Juice of 1 lemon

2 spring onions, thinly sliced

3 sprigs thyme

3 cloves garlic, thinly sliced

250g speck, diced into 2 cm cubes

2 chorizo sausages, roughly chopped

½ cup parsley, roughly chopped

4 tbsp white wine

½ cup crème fraîche

200g cheddar cheese, cubed

Toasted sourdough, to serve

METHOD

Step 1 

In a large pot of boiling water, cook the potatoes with their skins on until soft and cooked through.

Step 2

While the potatoes are boiling, heat a large pan over medium heat. Add the speck to the cold pan and gradually heat it, allowing the fat to render out. Once the speck has started to release its oil, add the chorizo. Cook until both are browned and slightly crispy.

Step 3

Once the potatoes are cooked, remove them from the pot and cut them into large chunks. Pour in the white wine to deglaze, then add the potato, thyme, spring onion, garlic, parsley and crème fraîche to the pan and stir well.

Step 4

Grease a baking dish and arrange the potato chunks and meat mixture evenly within the dish . Mix gently to combine. Bake in a preheated oven at 180°C for 15-20 minutes. Remove the dish from the oven, sprinkle the cheddar cheese over the top, and return it to the oven. Bake until the cheese has melted and is golden.

Step 5

Serve the potato bake directly from the tray for a shared meal, or plate it individually. Accompany with toasted sourdough on the side.