ROSEMARY POTATO BAKE
1kg low GI potatoes, washed
1 bunch chives, finely chopped
500mL FODMAPPED Chicken Slow Cooked Stock
Salt & pepper to taste
3 sprigs fresh rosemary leaves
1 cup lactose free Tasty cheese, grated
Preheat oven to 180C.
Wash potatoes and slice thinly.
In an ovenproof baking dish layer the potatoes, alternating with chopped chives, salt & pepper and rosemary leaves, finishing with a layer of potatoes.
Carefully pour over the FODMAPPED Chicken Slow Cooked Stock, and cover with a layer of baking paper and foil.
Bake in the preheated oven for about 45 minutes.
Remove potatoes from the oven and sprinkle with the lactose free cheese, then return to the oven and bake uncovered for a further 15 minutes until potatoes are golden.
Serve hot as an accompaniment to your favourite meal.
Potatoes maybe alternately layered with pumpkin, sweet potato or parsnip.