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Creamy potato bake

  • 0:20 Prep
  • 1:30 Cook
  • 6 Servings


  • 1 1/2 kg brushed potatoes, peeled and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 cup milk
  • 300ml thin cream
  • 30g butter, melted
  • 2 tablespoon finely grated parmesan
  • 2 onions, halved, thinly sliced


  • 1
    Preheat oven to 180C or 160C fan-forced. Lightly grease a 7-cup ovenproof dish. Layer 1/3 of potatoes over base. Top with half the onion, garlic and thyme. Season with salt and pepper. Pour over 1/3 of combined milk and cream.
  • 2
    Repeat layers. Finish with remaining potato and pour remaining milk and cream over. Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 mins. Uncover and brush top with melted butter. Cook a further 45 mins until tender and golden brown. Sprinkle with parmesan for last 15 mins of cooking.

Source: taste.com.au


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