It’s SPRING! WOOO HOOO!!! Winter can now officially go into hibernation …. Yes I was being polite! 😉 I love Spring & Summer catching up with friends at BBQ’s or down by the beach. Most of the time I am delegated the dessert but I am changing things up this Spring. I am bringing this beauty! This thermomix potato, egg and sour cream bake is absolutely delicious!! And I might sneak a dessert or two in as well… well I can’t let my reputation down! 🙂
This is so simple and really a perfect accompaniment to your own at home BBQ’s too – means you get to sit out on the deck/verandah/patio instead of being in the kitchen. I have to admit that I may have just made this one night and forgot about having anything else! It was just nice in a bowl. Albeit the next day I added some shredded chicken.
- 200g cheddar cheese, cubed
- 1 garlic clove, peeled
- 3 spring onions, quartered
- 10g olive oil
- 4 rashers short cut bacon, quartered
- 750g potatoes, peeled and sliced thinly
- 300g sour cream
- 125g milk
- 20g (2 Tbsp) ThermoFun French Onion Soup Mix
- 5 eggs
- 800g boiling water from kettle
- Place cheese in TM bowl and grate 6 sec / speed 6. Set aside.
- Place garlic, spring onions, oil and bacon in TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add sour cream, milk and soup mix in TM bowl. Place potatoes in both layers of Varoma and cook 15 mins / 100°C / speed 1/ Reverse.
- Empty the cream sauce in a small bowl and set aside.
- Pour boiling water in TM bowl and insert simmering basket and place in eggs. Place Varoma with potatoes back into position and cook 15 mins / Varoma / speed 2.
- Preheat oven to 180°C.
- Remove simmering basket with spatula. Place eggs into a sink or bowl of cold water to cool down as you peel them. Slice eggs.
- Place a layer of potato into a large rectangle casserole dish, add half sauce and sprinkle with half cheese. Repeat again with another layer of potato, sauce, egg and cheese and bake 20 mins.
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