Potato Bake

Tim Matsis

Potato Bake


7 medium Potatoes

2 medium Onions

1 Tbsp cooking Oil

2/3 tin  Coconut crème (approx)

1 – 1½  tsp Massels Chicken Stock seasoning

sprinkle of Turmeric

½ tsp Salt


  1. Dice onion and fry in oil until clear.
  2. Slice potatoes into rounds approximately 3-4mm thick and place in boiling water. Bring the water back to the boil and blanch for about 2 minutes being careful not to overcook. Drain potatoes and stand uncovered to cool.
  3. Layer the potatoes in a deep medium sized casserole dish sprinkling onions, salt, and Chicken Stock seasoning between the layers.
  4. Pour coconut crème over the top and finish with a sprinkling of salt and turmeric.
  5. Bake in preheated oven for 40 minutes at 175 degrees centigrade until top layer is golden brown and potatoes are cooked through.

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