Fried Chicken & Friends by Gregory Llewellyn

Author:Gregory Llewellyn
Language: eng
Format: epub
Publisher: Allen & Unwin

MEMA’S POTATO BAKE with CORNFLAKE CRUST

Every year, growing up, we’d have a reunion at the family ‘bungalow’, which was really just a nice name for a massive shed with three tiers of bunks lining the walls, a keg on tap and an outdoor toilet. Without fail, every year my Mema (grandma) would make this potato bake, and I can remember scooping out spoon after spoon of it. It was the only thing I ate. [Serves 6]

2 x 250 g (9 oz) packets frozen potato gems or nuggets, thawed

50 g (1¾ oz/½ cup) crispy fried shallots (you can buy these from Asian stores, or fry up your own thinly sliced French or red Asian shallots)

250 ml (9 fl oz/1 cup) cream of chicken soup (we use Campbell’s)

450 g (1 lb) sour cream

125 g (4½ oz) butter, at room temperature

250 g (9 oz/2½ cups) grated sharp cheddar cheese

100 g (3½ oz/31/3 cups) cornflakes

Preheat the oven to 150°C (300°F). Spray a 33 x 22 cm (13 x 8½ inch) baking dish with cooking oil and line with baking paper.

Combine all the ingredients, except the cornflakes, in a large bowl and season with sea salt and freshly ground black pepper. Pour into the prepared baking dish and sprinkle with the cornflakes.

Bake for 1 hour, or until the cornflakes are crisp and the cheese is gooey and melted. Serve hot.

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