Potato Bake
4
Servings:
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Potato Bake Servings: |
- 1 tsp olive oil
- 3 rashers bacon diced
- 1 tsp olive oil extra
- 4 potatoes large, thinly sliced
- 1 onion thinly sliced
- 1/4 cup sun-dried tomatoes cut into strips
- 500 ml almond milk
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Grease a baking dish with the olive oil.
- Cook the bacon in the extra oil until lightly browned.
- Whisk together the almond milk, yeast flakes, salt, pepper, garlic and onion powders.
- Line the bottom of the baking dish with a layer of potato.
- Sprinkle with onion, bacon and sun-dried tomatoes, and pour 1/4 of the milk mixture on top.
- Repeat layers until full.
- Cover with aluminium foil and bake in a pre-heated oven at 180oC for 1 hour.
- Remove foil and increase heat to 200oC for the last 15 minutes.
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