Quick & Easy

Baked creamed potatoes

baked creamed potatoes
1H 10M
1H 20M



1.Boil, steam or microwave potato until tender. Drain.
2.Meanwhile, melt butter in medium frying pan; cook bacon and onion, stirring until bacon is crisp.
3.Preheat oven to 180&degC (160&degC fan-forced).
4.Mash potato in large bowl with mayonnaise, sour cream and cream until smooth. Stir bacon mixture, eggs, mustard, parsley and ⅔ of the cheese into potato mixture. Spread mixture into lightly oiled shallow 1.75 litre (7 cup) baking dish; sprinkle with remaining cheese. Bake, uncovered, in moderate oven about 30 minutes or until top browns and potato mixture just sets.

For a lower-fat version, use low-fat dairy-free spread instead of the butter, low-fat mayonnaise, light sour cream and light cream. (per serving) 31.1g fat; 2196kJ (525 cal) We used whole-egg mayonnaise. You can also use pink-eye or sebago potatoes for this recipe.


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