Cheesy Pancake Bakes

Serves 6
Hands-on time: 15 minutes
Hands-off time: 1 hour 10 minutes
INGREDIENTS
2 tins (400g each) Lucky Star Pilchards in Hot Chilli Sauce
1 tin (380g) evaporated milk
1 tsp each salt and pepper (optional)
2 cups grated cheese
3 large potatoes
1 packet (28g) potato chips
Serving suggestion:
Parsley, chopped
Salad
METHOD
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Preheat the oven to 180°C.
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Remove the Lucky Star Pilchards in Hot Chilli Sauce from the tin and carefully remove the bones using a fork. *Chef’s Tip: It is not necessary to remove the bones as they are safe to eat!
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In a mixing bowl, lightly mix the pilchards and their sauce with the evaporated milk, salt, pepper and 1 cup of cheese until just combined.
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Peel and thinly slice the potatoes, about 2mm.
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In an ovenproof square baking dish, layer the sliced potatoes and pilchard mixture creating about 3 layers of each. Finish with the pilchard mixture as the final layer.
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Cover the baking dish with foil and bake for 1 hour and 10 minutes.
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Remove the dish from the oven and change the oven setting to grill. Remove the foil, add the remaining cheese and crush over the store-bought potato chips for a crispy crust. Grill the potato bake in the oven for 8 minutes or until the topping is golden and crispy.
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Garnish the bake with parsley. Serve warm with a salad and ENJOY!
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