Creamy Tuscan Potato Bake
October 09, 2020
"From our weekday newspaper The West Australian."
- Serving Size: 1 (265.3 g)
- Calories 334.6
- Total Fat - 14.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 38 mg
- Sodium - 418.5 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 3.2 g
- Sugars - 5.4 g
- Protein - 11.2 g
- Calcium - 246.4 mg
- Iron - 2.4 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Halve 1 garlic clove and rub cut side of garlic all over a 6cm-deep, 23cm x 32cm oval baking dish and crush remaining garlic into a medium saucepan and then add potato, milk, cream and bay leaf and season with salt and pepper and stir to combine and bring to the boil over high heat and then reduce heat to medium-low and gently simmer for 15 minutes and discard bay leaf.
Meanwhile, squeeze mince from sausages and discard casings.
Heat oil in a large frying pan over medium-high heat and break sausages into small chunks and add to pan and cook, stirring, for 4 minutes or until browned and then set aside.
Preheat oven to 200°C/180°C fan-forced.
Squeeze spinach to remove excess moisture and using a slotted spoon, spoon potato into prepared dish, alternating with spinach, tomatoes, sausage and basil.
Pour 1 cup milk mixture over (see notes) and sprinkle with cheese and bake for 30 minutes or until bubbling and golden and then let stand for 10 minutes, before serving sprinkled with extra basil.
- Freeze remaining sausages for up to 3 months.
- Keep any remaining milk mixture for up to 2 days for a quick béchamel or to add to pasta.