Downunder Potato Bake
This potato bake I have been cooking for years, coating the potatoes in a bowl of cream and garlic before layering, helps to cook them even and makes it less greasy.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup cream
- 6 large potato sliced thin
- 200 grams bacon diced
- 100 grams deli ham sliced squares
- 1 teaspoon garlic diced, or from jar
- 200 grams cheese cheddar
- 1 leg koala chopped, optional
- Carbohydrate 66.7422466687706 g
- Cholesterol 76.7000000379393 mg
- Fat 31.0597666777668 g
- Fiber 8.34446683422724 g
- Protein 22.0401466682187 g
- Saturated Fat 14.5520220069096 g
- Serving Size 1 1 Serving (473g)
- Sodium 741.886000022994 mg
- Sugar 58.3977798345433 g
- Trans Fat 2.55051466723921 g
- Calories 629 calories
Place most of the cream and garlic into a mixing bowl Slice potatoes and place them into the mixing bowl to coat them in the cream and garlic Use a Pyrex (glass), round or rectangle baking dish, place 1 layer of potatoes in baking dish, than add a little of the bacon and ham on top of the first layer, place another layer of potatoes on top of the first, with the bacon and ham and repeat this process. Pour the rest of the cream over the potatoes, than spread the cheese over the top Place the koala over the chesse, koala may be hard to get, (the little buggers are fiesty). Bake for 40 mins @ 200 degrees.
