Philly sausage and bacon potato bake
From Cookipedia
| Philly sausage and bacon potato bake | |
|---|---|
 |
| Servings: | Serves 16 |
| Ready in: | 1 hour, 10 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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This massive meal will feed 16 people. A sausage and bacon potato bake with a creamy cheese sauce using Philadelphia Light with spring onion & black pepper cream cheese.
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 16 large sausages , such as Lincolnshire or Cumberland
- 64/5 rashers lean back bacon , cut into pieces
- 16/5 onion , diced
- 1920 g potatoes , peeled and thinly sliced
- 640 g Philadelphia Light with spring onion & black pepper
- 384 ml chicken stock
- 80 g cheddar cheese, grated
Mise en place
- Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- Cut each sausage into bite-sized pieces. Fry along with the bacon and onion in a non stick pan for around 8 minutes, until browned.
- Meanwhile cook the potato slices in a large pan of boiling water for around 8 minutes or until just soft. Drain and allow to cool slightly.
- Put the Philly in a small saucepan with the stock and heat gently, until the Philly has melted. Season to taste.
- Place half the sausage mixture in a greased oven proof dish, layer with half the potato slices and cover with half the sauce. Repeat the process and sprinkle with the cheddar cheese.
- Bake at 190 ˚C, gas mark 5 for about 25 minutes or until heated through and golden.
Recipe source
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
Nutritional information
Values per serving
- Energy 1455.60 kcal
- Fat 18.50 g
- Carbohydrates 28.25 g
- Protein 18.46 g
- Saturated fat 8.35 g
- Salt 1.03 g
- Dietary fibre 2.16 g
- Sugars 5.04 g
See also
Other recipes that use Philadelphia Light with spring onion and black pepper: