Mini Potato & Creamy Pea Bake

Mini Potato & Creamy Pea Bake



Prep Time: 15 Min

Cook Time: 60 Min

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1. Bring a small pot of cold water to a boil on medium high heat. Once boiled, add the fresh / frozen peas, and stir. Boil 4 – 5 minutes until bright in colour. Strain and immediately transfer to a bowl of cold water to stop cooking, Strain and set aside.

 

1. Preheat oven to 400 F

 

1. Add the peas, milk, cream, salt, and pepper to the blender. Blend until pureed and creamy. Transfer the mix to a medium sized mixing bowl. Slowly whisk in the cooled, melted butter until combined. Set aside.

                  Grocery List

• 227g Bag Mini White Potatoes, halved (cut into 3’s for the largest ones)
• 3 C Shelled Green Peas (fresh or frozen)
• 1 ½ C 2% Milk
• 1 C Whipping Cream
• 2 Tbsp. Unsalted Butter, melted & cooled
• ¾ Tsp. Sea Salt
• ½ Tsp. White Pepper
• ¾ C Herb & Garlic Cheddar, shredded
• Grated Parmesan - Garnish
• Fresh Parsley, chopped - Garnish

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1. Add the potatoes to a greased 1 ½ qt. baking dish. Pour the creamy pea sauce over the potatoes and finish by sprinkling the herb and garlic cheddar over the dish.

 

1. Cover and put the potatoes into the oven to bake for 35 minutes. Remove lid and continue baking 20 minutes until bubbly and browned on top.

 

1. Remove from oven and finish the dish with a sprinkle of sea salt & cracked pepper.

 

1. For service, serve with a slice of grilled bread (optional) and a finishing sprinkle of fresh parsley and grated parmesan.