The Best Potato Bake
Cherie Metcalfe
A deliciously creamy potato bake, made with a slightly different technique to give you something seriously impressive on the table. Layers of tender potato are packed with rich, savoury flavour and baked until golden, bubbling and beautifully cris...
Ingredients
2 tablespoons Hot Potato, Hot Potato seasoning (whole sachet)
700g Agria Potatoes
1 large onion
2 cups cream
1 cup stock (vegetable or chicken)
1 cup grated cheese
Man Grind Flakes, to taste
Directions
- Preheat the oven to 180°C fan bake.
Peel the potatoes and thinly slice them. A food processor or mandolin is great for getting nice, even slices.
Thinly slice the onion.
- Add the cream and stock to a saucepan and gently heat until simmering. Whisk in the Hot Potato, Hot Potato seasoning, then remove from the heat.
- In a large, shallow casserole dish, layer the sliced potatoes and onion, seasoning with a little Man Grind between each layer as you go.
Once all the potatoes and onion are layered, pour the hot cream mixture evenly over the top.
- Place in the oven and bake for 45 minutes.
- Carefully remove from the oven and sprinkle the cheese evenly over the top. Return to the oven for another 10 minutes, or until the cheese is golden and bubbling and the potatoes are tender when pierced with a knife. If needed, continue cooking until the potatoes are completely cooked through.
