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