You won’t believe how freaking tasty this potato bake is. Surely it can’t be healthy, right?! This is totally guilt-free, with an amazing depth of flavour. Holy mother of potato bake, batman! Dairy-free, gluten-free, paleo-friendly and no heart attack in sight!
700-800g sweet potato (long thin sweet potatoes work best), skin on, sliced finely
1 red onion, sliced
1 white onion, sliced
2 cloves garlic, crushed
1 tsp dried thyme
3 anchovies, cut or torn into small pieces
1/4 tsp nutmeg
1/2 tsp Himalayan salt
1/4 tsp black pepper, ground
1 1/2 tbsp savoury yeast flakes
2 tbsp almond meal
250mL coconut cream
400-500mL boiling water
A lot of credit for this recipe must go to Jamie Oliver. If it wasn’t for him then I never would have known that nutmeg & anchovies would actually go perfectly in a potato bake! In his dauphinois recipe he uses cream & white potatoes – which is unfortunately a nightmare for someone like me who can’t eat dairy & nightshades! Here’s my version, absolutely packed with flavour and you won’t believe how perfect it turns out. And hey – don’t be scared of the anchovies! You can’t even tell that they’re in there, I usually don’t tell people they’re there because of all the “ewwww anchovy” fuss. Trust me, they add an amazing salty depth of flavour, that is nothing even close to being fishy. For dinner, this goes perfectly with chicken & bacon – I often serve strips of bacon over the top of the potato bake, drizzle a reduction sauce over it and layer it with poached chicken breast. Amazing.
Let’s do this:
Pre-heat oven to 180°C.
Place the potatoes and onion in a baking tray. Pour the coconut cream, boiling water and sprinkle over the salt, pepper, thyme & nutmeg, then toss it all together well. Add in the anchovies and 1 tbsp of savoury yeast flakes, then stir it through again well.
Cover the tray completely with alfoil (I usually use 2 pieces) and place in the oven for 45 mins, taking out once or twice to gently mix. After 45 mins, take the baking tray out of the oven and remove the foil. Sprinkle the savoury yeast flakes & almond meal over the top and put back into the oven uncovered for another 30 minutes, or until golden & the potatoes are cooked through.