- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
We’ve turned this vibrant potato bake recipe into a meal by topping it with hot smoked salmon and creamy camembert.
- Serves6
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 25g butter, softened
- 800g gold sweet potato, peeled, thinly sliced
- 800g Red Royale potatoes, thinly sliced
- 1 small red onion, thinly sliced
- 1 1/2 cups (375ml) thickened cream
- 1/2 cup (125ml) chicken stock
- 1/4 cup (60ml) white wine or extra chicken stock
- 2 garlic cloves, crushed
- 1/4 cup chopped dill
- 2 x 150g pkts Coles Natural Hot Smoked Salmon, coarsely flaked
- 200g Coles Camembert, thinly sliced
- Dill sprigs, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Generously grease a 12-cup (3L) baking dish with the butter. Arrange the combined potato and onion in the prepared dish.
Step 2
Whisk the cream, stock, wine or extra stock, garlic and chopped dill in a medium bowl until well combined. Season. Pour over potato mixture in the dish. Top with salmon and camembert.
Step 3
Bake for 1 hour or until the potato is tender and golden. Sprinkle with dill sprigs to serve.
Recipe tip
COOK. STORE. SAVE.
Freeze any leftover stock in an airtight container or ice cube trays for up to 2 months. Thaw overnight in the fridge before using.
