Last Saturday, hopes of what would’ve been a great afternoon at Botanical Gardens with my mister having a great time with the swans, got dashed by the what’s-new weather. Rained like craaaaaazy so we had to activate Plan B: Sit home, enjoy each other’s company and do what we do best –
Eat and Laze around.
We’re really cats in human clothing, hehe!
I’d like to share with you this Baked Potato Pie – or so my mister named it – recipe that was adapted from one contributed by a lovely lady friend of mine – Kalsom Arip (I call her Kak Som) to Manja’s June issue. I’ve had the privilege of trying it at her cosy place and I absolutely loved it!
Perfect for rainy afternoons, I say.
Grab the issue for the original recipe (and many other potato recipes) because I tweaked the recipe a little; added a bit of this, did without a bit of that.
What I love about recipes like this one is, you can prepare it ahead of time, leave it in the tray and bake it about an hour before guests arrive. Definitely one to note for the coming festive season or for friends coming over.
4 Large Potatoes
Salt & Pepper
1/2 sliced Yellow Onion (horizontally)
3 tbsp Mozarella Cheese
1 tbsp Butter
1 tsp Olive Oil
1/2 Chopped Yellow Onion
4 sliced Garlic Cloves (horizontally)
1 tsp grated Ginger
6 sliced Chicken Karaage
6 sliced Button Mushrooms
1/2 tsp Dried Oregano
1/2 tsp Black Pepper
For cream mixture:
4 beaten Eggs
1 tsp Dried Chilli Flakes
2 tbsp Plain Flour
3 tbsp chopped Spring Onions
1 cup Mozarella Cheese
1/2 cup toasted Bread Crumbs
Pepper & oregano
Drop your potatoes in a pot of water, sprinkle salt & pepper and bring it to a boil till potatoes are tender. After potatoes are done (check with a knife, it should pierce through easily), slice them lengthwise. At the same time, you might want to fry the chicken karaage to crisp golden brown perfection and slice into bite-sized morsels.
In a sautée pan, heat oil and butter before adding in onions and mushrooms. Once mushrooms are slightly done, throw in the rest of the ingredients – garlic, ginger, chicken, dash of oregano and black pepper. Set the savoury filling aside.
Have all your ingredients for cream mixture in a bowl – cream, eggs, flour, chilli flakes and spring onions – and beat lightly with a fork. Also, mix cheese, bread crumbs with pepper and oregano.
Now, time to layer it!
If you’ve done lasagne before, this should be easy peasy.
Grease a tray of 20 by 20cm with butter and line the sides with a dash of bread crumbs.
Layer it in this order (bottom to top): potatoes, onion, savoury filling, cheese, cream mixture, repeat this order once more but final layer has to be potatoes and cream mixture. Cover the tray with foil and bake in a 180°C oven for 40 minutes.
Open up the foil and take a whiff of all that goodness!
Like a steam facial, only better.
And sprinkle your cheese topping mixture and pop it back into the oven for another 15 minutes. I thought to myself, boy do these oven makers know just how to tease! Looking at the cheese slowly melt and start to form a perfect golden crust, through the translucent glass panel of the oven door, is just so painful to look at, omg! *clenches chest*
Personally, I love getting a recipe right the first time! Who doesn’t? Erm, this is my first time baking this recipe, you know? God knows how many times i yelled “Yes! Yes! Yes!” in the kitchen, at the oven, at the dining table, after getting that first hot tasty mouthful! Hehe.
You could cover the tray up and present it as a gift to a friend or a new neighbour. Or bring it out to a picnic by the lake with your loved one.
Or! You could have it disappear right at home while watching TV.
Ahhh, comfort food. And of course, coupled with……………
Bring on the calories, baby!
But more than anything, I want to grow old and happy and fat with you! You know who you are. =)