LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
8
1 HR(S) 30 MINS
30 MINS
1 HR(S)
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!
5-Ingredient Cheesy Bean and Potato Bake
LEVEL:
EASY
SERVES:
8
TOTAL TIME:
1 HR(S) 30 MINS
PREP TIME:
30 MINS
COOK TIME:
1 HR(S)
5-Ingredient Cheesy Bean and Potato Bake
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!