Mini Spud Lite Potato Bakes
Serves: 12 as a side
- 800g Spud Lite potato, sliced
- 1 small brown onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 300ml lite sour cream
- 1 cup (100g) grated Parmesan or Pecorino
- 1 tbsp sage leaves, chopped
- salt flakes and freshly ground black pepper
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Step 1 - Pre-heat Oven
Preheat oven to 200°C (180°C fan forced). Lightly grease a 2 x 6-hole standard muffin pans, with spray and place on baking trays.
Step 2 - Create Sauce
Place onion, garlic and cream together in a small saucepan over a medium heat and bring to the boil. Remove from heat, add ½ cup Gruyere, sage, salt and pepper, stirring to combine. Leave to stand for 15 minutes, to allow flavours to develop.
Step 3 - Create Spud Lite Bakes
Evenly divide potato slices between muffin holes, spooning a little of the cream mixture over each layer. Sprinkle the remaining cheese over the top and loosely cover pan with foil. Place muffin pans on baking trays in preheated oven and cook for 35 minutes, before removing foil and cooking for a further 20 minutes or until potato is tender and tops are golden.