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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The ultimate comfort food, this healthy version of Oakhill potatoes is a warming side dish that's a real crowd pleaser. Plus, it's really easy to make it vegetarian.
1 Preheat oven to 180°C. Slice cooked potatoes into a shallow, non-stick sprayed baking dish. Add eggs.
2 Cut bacon crossways in 1cm slices. Quarter and slice onion. Heat the first measure of oil in a large pot or deep frying pan. Add onion and bacon and cook until onion is transparent. Stir in flour, mustard powder and salt. Cook for 1 more minute, stirring constantly. Add half the milk. Bring to the boil, stirring constantly. Add remaining milk and bring to the boil again.
3 Remove sauce from heat and immediately stir in grated cheese. If sauce seems too thick to pour easily, add extra milk to thin. Pour sauce over potatoes to cover.
4 Crumb bread pieces in a food processor or blender. Drizzle oil through crumbs and process briefly to combine. Sprinkle crumbs over sauce.
5 Refrigerate for up to 24 hours or bake immediately, in the middle of the oven, for 30-45 minutes until potato mixture has heated through and crumb topping is golden brown. Serve as part of a buffet dinner or as a family meal, with a salad and small bread rolls.
For a vegetarian option, omit the bacon.
You can double or triple the recipe and make it a day in advance (refrigerating until required), which are additional bonuses.
Calories 330 cal
Kilojoules 1380 kJ
Total fat 15 g
Saturated fat 5 g
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