Cheesy Pancake Bakes

Serves 8
Hands-on time: 20 minutes
Hands-off time: 40 minutes
INGREDIENTS
8 large SPAR Freshline Potatoes, thinly sliced
1 cup cream
1 sprig SPAR Freshline Rosemary
2 cups (185g) cheddar cheese, grated
330g SPAR Freshline Cheese & Onion Bread
½ tsp salt and pepper, to season
Serving suggestion:
Roast chicken
Salad
METHOD
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Preheat the oven to 180°C. Layer the sliced potatoes in a large ovenproof dish. Sprinkle ½ cup of the cheese in between the layered potatoes.
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Combine the cream, SPAR Freshline Rosemary, 1 cup of grated cheese, and the salt and pepper in a bowl and stir to mix.
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Pour the cream mixture evenly over the sliced potatoes. Cover the dish with foil and bake for 1 hour *Chef’s tip: you can add diced cooked bacon or sliced cooked mushrooms for added flavour.
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When the potatoes have softened, carefully remove the foil from the dish. Tear off slices from the SPAR Freshline Cheese & Onion Bread and arrange them onto the potatoes.
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Sprinkle the remaining cheese over the garlic bread layer and bake uncovered for a further 20 minutes, or until golden brown and the cheese has melted.
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Once baked, leave to cool for 5 minutes before serving with roast chicken and a side salad and ENJOY!
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Garlic Bread Potato Bake
