Creamy potato bake

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

250.00 ml milk
30.00 ml oil
sea salt and freshly ground black pepper
6.00 potatoes — large, boiled with skins on
2.00 garlic — cloves, crushed
2.00 onions — large, cut into wedges
250.00 g bacon — chopped
250.00 ml mayonnaise
1.00 soup powder — white onion
250.00 ml cheddar cheese — grated
410.00 g asparagus — tips
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Method:

Preheat the oven to 190 °C and grease a large ovenproof dish with butter or spray with noné;stick spray.
Heat the oil and fry the onions and garlic until fragrant. Remove from the pan and set aside.
Fry the bacon in the same pan until done.
Cut the cooked potatoes into slices or wedges. Arrange the potatoes in the ovenproof dish and spoon the onion and garlic mixture on top.
Drain the asparagus tips, reserving the liquid.
Spoon the cooked bacon and asparagus tips on top of the onion mixture.
Blend the soup powder, milk, mayonnaise and asparagus liquid and pour over the potato mixture.
Cover with aluminium foil and bake for 20 minutes. Remove the aluminium foil and bake for another 10 minutes until golden brown and heated through.



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