Creamy Potato and Bacon Bake | Healthy Recipe



Potatoes are one of my favourite side dishes, as they are one of the most versatile of veg out there. From chips to patatas bravas, jacket potatoes and everything in between, they are perfect to have with a meal.

This dish is my take on a creamy gratin dauphinois, but with a healthier twist. I used creamy low fat cream cheese to make the sauce. 

These go really well with any kind of chicken dish, or meat and veg dish.



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Creamy Potato and Bacon Bake



Extra Easy Syn Value: 3.5 syns per portion

Healthy Extras: None




All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

You will need:


250g Jersey Royals or new potatoes, quartered
A few fresh chives, chopped 
1 240g pack cream extra light cheese 
2 bacon medallions, cooked and chopped
Dash of milk 
Salt and pepper to taste 
1 small garlic clove, finely chopped. 

Method: 


Preheat the oven to 190 degrees/gas mark 5.

Cut the potatoes in half, and cook in lightly salted boiling water, until they are tender. 

Add the potatoes to an oven proof dish. 

Mix together the cream cheese, bacon, garlic, milk, salt and pepper, to make a smooth sauce.

Add potatoes to an oven proof dish, top with the sauce, and then bake for 10 mins.


Notes

I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. 

All images and content on Sugar Pink Food is copyright protected.

If you wish to share this recipe, then please do so by using the share options provided. Do not screenshot or post recipe or content in full

L x

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1 comments

  1. This looks delicious and so comforting. Thanks for the recipe. I can't wait to try it.

    ReplyDelete

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