One of Mum’s favourites, though I’m not sure this a good name for this potato dish. It’s in my cookbook as Mum’s Layered Potatoes – a much better name I think. I usually double the recipe, with the exception of the Cream of Chicken Soup, as this is a great dish for entertaining a large number people and goes really well with summer barbeques or casseroles.
LAYERED POTATO SAVOURY
- 3 potatoes sliced thinly
- 315g tin of corn kernels (drained)
- 2 rashers of bacon, finely chopped
- 2 spring onions or 1 brown onion, chopped
- 1 pkt Cream of Chicken Soup
- ½ cup milk, ½ cup cream
- ½ cup grated tasty cheese
Place half of potato over base of shallow ovenproof dish. Spread corn over potatoes. Place half of the bacon & spring onions over the corn mixture. Sprinkle half the Cream of Chicken Soup over the corn. Arrange remaining potato on top. Combine milk & cream, pour over potato. Cover dish and back at 180º for 30 mins. Uncover sprinkle with cheese and remaining bacon.Bake a further 30 minutes until golden and potato is cooked.