Layered Potato Bake
18 chats (baby potatoes), peeled
sea salt flakes
6 eggs
1 tbsp olive oil
3 rindless bacon rashers, chopped
1 onion, chopped
¼ savoy cabbage, finely sliced
Italian tomato cooking sauce
grated tasty cheese
cream
sea salt flakes
6 eggs
1 tbsp olive oil
3 rindless bacon rashers, chopped
1 onion, chopped
¼ savoy cabbage, finely sliced
Italian tomato cooking sauce
grated tasty cheese
cream
Preheat oven to 190°C. Cook potatoes in lightly salted, boiling water until almost tender. Drain well, cool and then slice. At the same time, boil eggs for 6 mins. Drain well, peel and chop when cool enough to handle. Heat oil in a large pan and gently saute bacon and onion until reasonably tender. Add cabbage and toss to wilt. Then layer half of the potatoes and cabbage in a gratin dish (or casserole) with some tomato cooking sauce, cheese, cream and eggs. Top with remaining potatoes and cabbage, a sprinkling of salt, a generous amount of cheese, more tomato sauce and a good sprinkling of cream. Cook in the oven for 25-30 mins until golden and bubbling.