Serves 8

Hands-on time: 30 minutes

Hands-off time: 1 hour

 

INGREDIENTS

 

7-8 large potatoes, peeled

3 tins (410g each) KOO Baked Beans in Tomato Sauce

1½ cups cream

2 vegetable stock cubes

2 cups (250g) grated cheddar cheese

 

Serving suggestion:
 

Chopped chives

Grilled chicken kebabs

 

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

 

METHOD

 

1.Preheat the oven to 180°C and grease a medium rectangular baking dish with non-stick cooking spray.
 

2. Thinly slice the potatoes.
 

3. Arrange a quarter of the potato slices in an even layer in the prepared dish. Spread a third of the KOO Baked Beans in Tomato Sauce over the potatoes and top with ½ a cup of the grated cheese. Repeat 2 more times and then finish the bake with a layer of potatoes. Reserve the remaining cheese for later.
 

4. Pour the cream into a heat proof bowl. Crumble the stock cubes into the cream and heat the mixture in the microwave for 1 minute. Whisk to combine. *Chef’s Tip: Replace with beef or chicken stock, if preferred!
 

5. Pour the cream mixture over the layered dish. Bake for 50-60 minutes until the potatoes are tender. Scatter the remaining cheese on top and bake for another 6-8 minutes until the cheese has melted.
 

6. Garnish the cheesy bean and potato bake with chopped chives. Serve with chicken kebabs and ENJOY!

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5-Ingredient Cheesy Bean and Potato Bake