If you have been to my house for a BBQ or a buffet-style get together, chances are you would have tasted my potato gratin or scalloped potatoes. I love the fact that they are recipes that I grew up with, and in my opinion, they are the ultimate retro comfort food!
We had some guests over recently and when I went to make my trusted retro classic, I found that I did not have all the ingredients. So I created this recipe and the twins aptly named it "Mummy's Potato Casserole." It's a blend of flavours from your traditional scalloped potato and my favourite potato salad recipe, with Tuscan herbs (see our EDMK Tuscan Herb Mix) and the result was just AMAZEBALLS!
This is definitely a loosen-your-jeans type of dish. It's not low fat and you WILL want to keep eating it.
Prep 10 min // Cook 40 min
1 kg baby potatoes peels and cut in half
1 cup cooking cream
1 tbs Dijon mustard
1 tbs seeded mustard
2 tbs minced garlic
6 rashes bacon chopped
3 spring onions diced
1 red capsicum diced
Salt and pepper to season
1 tbs Italian seasoning (See EDMK Tuscan Herb Mix)
1 cup grated Colby cheese
Place the potatoes in a pot full of water, bring to the boil and cook until 2/3 cooked.
Preheat the oven to 180 degrees.
Drain the potatoes, place in a greased baking dish and season well with salt and pepper.
Mix all the remaining ingredients in a bowl (excluding the cheese).
Pour the mix over the potatoes and top with the grated cheese.
Bake in the oven until the potatoes are cooked through, and the cheese is golden.