This potato bake recipe is my mother-in-law’s creation and is always a hit whenever there is a function on. This recipe doesn’t really have step-by-step instructions, you more or less add whatever tickles your fancy – one day you may want it to have a big kick of spice, and others, not so much!
1 Bag of Potatoes
Sweet Chilli Sauce
600ml Thickened cream or cooking cream
Slice potatoes into thin ‘potato cakes’, about ½ – 1 cm thick, and layer in rows.
Mix (to taste) the cream, sweet chilli sauce, tomato sauce and garlic salt together – We generally use for a bag of potatoes (which makes about two trays) a 600ml bottle of cream, then approx. a ½ cup sweet chilli sauce, ¼ cup tomato sauce and a few shakes of the garlic granules.
Once mixed, pour over potatoes until smothered. Top with grated cheese and paprika.
Cover in foil and cook for approx. 45 -60 minutes and then cook remaining time uncovered (approx. 30 – 45 minutes, depending on oven) Serve when golden and cooked through.