Potato and Cannellini bake
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Order nowA more nutritious take on a potato bake that the whole family will enjoy. This vegetarian meal is rich in protein and very satisfying. Simply serve it with a fresh salad.
Potato and Cannellini bake
- 750 grams potato
- 750 grams sweet potato
- 1 small Leek finely sliced
- 3 garlic cloves finely diced
- 2 tbsp olive oil
- 1 cup greek yoghurt
- 1 cup cheddar grated plus a little for the top
- 1 and 1/4 cups bone broth
- Handful of finely chopped parsley
- salt to taste
- 400 grams cooked cannellini beans
Preheat the oven to 180 degrees.
Thinly slice your potatoes and sweet potatoes into rounds. There is no need to peel your potatoes,there is so much fibre in the skin. Just give them a good wash.
In a fry pan saute garlic and leek with olive oil for about three minutes. Turn the heat off and add the yoghurt, stock and cheddar and stir until the cheddar has melted though. Add a pinch of salt and finely chopped parsley.
In an oven proof dish, layer the potatoes and sweet potatoes scattering the cannellini beans as you go. Once you have layered half of the potato and beans, pur over half of the sauce. Continue to layer the other half of the potatoes and beans and pour the remaining sauce over the top.
Cover with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle with a little more cheddar and bake for a further 10-15 minutes. This will depend on how thinly your potato is sliced.
Serve with a fresh salad.
To serve as a puree, blend the bake with a little bone broth or water.
BLW serve a slice of the bake with salad on the side
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Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Chloe Dutton says:
This was yummy but took twice the cooking time! I’d also double the beans as there is a lot of potato.