Rosemary Potato Bake

Votes: 8
Rating: 3
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Rate this recipe!

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Rosemary Potato Bake

Votes: 8
Rating: 3
You:
Rate this recipe!

Print Recipe
Prep Time: 10minutes

Cook Time: 1hour

Servings: people Unit of measure:
Ingredients
  • 500 ml FODMAPPED Chicken Stock 500mL = 1 pack
  • 1 kg Low GI Potatoes washed
  • 1 bunch Chives finely chopped
  • 3 sprigs Fresh Rosemary leaves
  • 1 cup Lactose Free Tasty Cheese grated
  • Salt & Pepper to taste
Ingredients
  • 500 ml FODMAPPED Chicken Stock 500mL = 1 pack
  • 1 kg Low GI Potatoes washed
  • 1 bunch Chives finely chopped
  • 3 sprigs Fresh Rosemary leaves
  • 1 cup Lactose Free Tasty Cheese grated
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 180C
  2. Wash potatoes and thinly slice.
  3. In an oven proof baking dish layer the potatoes, alternating with chopped chives, salt & pepper and rosemary leaves, finishing with a layer of potatoes.
  4. Carefully pour over the FODMAPPED Chicken Stock, cover the potatoes with a layer of baking paper and foil.
  5. Bake potatoes in the pre-heated oven for 45 minutes.
    start timer
  6. Remove potatoes from the oven and sprinkle with the Lactose free grated cheese, return the potatoes to the oven and bake uncovered for a further 15 minutes until potatoes are golden.
    start timer
To Serve
  1. Serve hot as an accompaniment to your favourite meal.
Recipe Notes
Potatoes maybe alternately layered with pumpkin, sweet potato or parsnip.

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THIS RECIPE IS MADE USING
FODMAPPED Slow Cooked Chicken Stock
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