JUNE 2017 recipes+ 11family comfort
This much-loved vegetable is
the star of our hearty mains,
costing from just $3.25 a serve4 ways with
potatoes
Chicken & Spinach
Potato Bake
SERVES 6 PREP 10 minutes + standing
COOK 1 hour 25 minutes
COST $3.45 a serve2 teaspoons vegetable or olive oil
750g thin chicken sausages
1 onion, halved, thinly sliced
40g butter
3 cloves garlic, crushed
2 tablespoons plain flour
2½ cups skim milk
½ cup freshly grated parmesan,
plus 1/3 cup extra
1 tablespoon chopped thyme leaves
1 teaspoon finely grated lemon zest
750g all-rounder potatoes (such as
desiree), thinly sliced
150g baby spinach leaves
250g cherry tomatoes, halved1 Preheat oven to 180ºC/160ºC fan-forced.
Grease a 2-litre (8-cup) ovenproof dish. Heat
oil in a frying pan over moderate heat. Add
sausages; cook and turn for 5 minutes or
until browned and cooked. Transfer to a
chopping board; slice. Place in a large bowl.2 Add onion to pan; cook and stir for 3 minutes
or until soft. Add to bowl with sausage. Melt
butter in same pan. Add garlic; cook and stir
for 30 seconds or until fragrant. Add flour;
cook and stir for 1 minute or until thick.
Remove from heat. Gradually stir in milk
until combined and smooth. Return to heat;
cook and stir for 3 minutes or until mixture
boils and thickens. Stir in parmesan, thyme
and zest. Transfer to bowl with sausage
mixture. Add potato and spinach; mix well.
Transfer to prepared dish; level surface.
Cover with lightly greased foil; bake for 1 hour.3 Remove foil; top with tomato and extra
parmesan. Bake for a further 10 minutes
or until the tomato is tender. Stand for
5 minutes before serving.+ FLOURY, such as coliban and King Edward, are
ideal for mashing, making chips and using in patties
and pie toppings.
+ WAXY, such as Dutch cream, bintje, kipfler and
Nicola, are ideal for baking and roasting.
+ ALL-ROUNDER, such as desiree, pontiac and
sebago, are ideal for boiling, baking and grating,
and also make delicious hash browns.POTATO KNOW-HOW