This French potato side dish is deliciously creamy and makes everyday dishes look gourmet.
Ingredients
- 1.2kg Kestrel potatoes, peeled
- Butter, to grease
- 200g kaiserfleisch, rind removed, thinly sliced (see note)
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 80ml (1/3 cup) white wine
- 300ml ctn thickened cream
- 2 teaspoons fresh thyme leaves
- 80g (1 cup) coarsely grated Swiss cheese
Method
- Step 1Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 15 minutes or until just tender. Drain and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices.
- Step 2Meanwhile, preheat oven to 180°C. Lightly grease a 2L (8-cup) capacity baking dish with butter. Cook the kaiserfleisch and onion, stirring occasionally, in a non-stick frying pan over medium-high heat for 7 minutes or until the kaiserfleisch is crisp. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the wine and cook for 1 minute or until reduced slightly. Stir in the cream and thyme. Season with pepper.
- Step 3Place half the potato in a single layer in the prepared dish. Top with half the kaiserfleisch mixture. Top with the remaining potato and kaiserfleisch mixture. Top with the cheese. Cover with non-stick baking paper and foil. Bake for 25 minutes. Remove paper and foil. Bake for a further 20 minutes or until golden.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1832 kj
Energy
27g
Fat Total
16g
Saturated Fat
4g
Fibre
20g
Protein
93mg
Cholesterol
110.14mg
Sodium
4g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
Kaiserfleisch is a type of smoked pork. If unavailable, use bacon.
- Author: Alison Adams
- Image credit: Andy Lewis
- Publication: Australian Good Taste
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