Tuesday, 11 June 2013

Philadelphia Sausage, Bacon and Potato Bake

I was looking for a simple recipe that my boyfriend would like that would also give me leftovers to reheat after a choir rehearsal, so I had in mind some sort of one-pot bake. I came across this recipe on the Philadelphia cheese website, for a Philly sausage, bacon and potato bake. It was really good!

To serve three or four if you are having a side dish of vegetables with it, you need:

6 sausages
4 rashers bacon, cut into pieces
1 onion, diced
500g potatoes, peeled and thinly sliced
200g Philadelphia Light with Spring Onion and Black Pepper
120ml chicken stock
30g grated cheddar

Chop the sausages and bacon and fry with the diced onion until the meat is browned and the onions translucent.

Meanwhile boil the potato slices in salted water for about 8-10 minutes; it will depend how thick you have sliced them as you want them to be tender but not so soft they fall apart.

I decided to use a mixture of Philly and fat-free Quark as I had an open pot I needed to use up.

Melt the cheese in a saucepan with the stock but do not bring to the boil.

Spoon the sausage, onion and bacon mixture into a casserole or pie dish, pour over the sauce and sprinkle with cheese.

Bake for about 25 minutes at 190C until the cheese is golden and serve with a green veg or salad.

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