Honey Mustard Potato Bake

  • 20 Nov - 26 Nov, 2021
  • Mag The Weekly
  • Cookery


· Melted butter, to grease

· 1½ cup cooking cream

· ¾ cup full cream milk

· 2 tablespoons honey

· 2 tablespoons mustard

· 2 tablespoons vinegar

· 300 g chicken rashers

· 1 kg Sebago potatoes

· 1 brown onion

· 60 g grated parmesan

· 55 g mozzarella


Preheat oven to 170°C. Lightly grease an ovenproof dish with melted butter. Combine cooking cream, milk, honey, mustard and vinegar in a saucepan over low heat. Cook, stirring, until heated through. Place chicken rashes in a frying pan over a medium high heat. Cook, stirring, for five minutes. Arrange the potato slices over the base of the prepared dish. Sprinkle over half onion and half chicken. Season. Pour over half cream mixture. Repeat the layering with the remaining potato slices, onion, chicken and cream mixture. Cover with foil and place the dish on a baking tray. Bake for an hour or until the potatoes are tender. Sprinkle over the parmesan and mozzarella. Bake, uncovered, for 15 minutes or until golden brown. Serve.