This potato bake is pure perfection especially with golden cheddar cheese melting over the top.
Ingredients
- 1kg desiree, pontiac or pink-eye potatoes, peeled, thinly sliced
- 375ml (1 1/2 cups) thickened cream
- 80ml (1/3 cup) dry white wine
- 2 eggs, lightly whisked
- 45g (1/2 cup) shredded parmesan
- 2 garlic cloves, crushed
- Pinch of salt
- 40g (1/2 cup) coarsely grated cheddar
- Pinch of ground nutmeg
Method
- Step 1Preheat oven to 180°C. Arrange potato over the base of a rectangular 2L (8-cup) capacity ovenproof ceramic dish.
- Step 2Use a balloon whisk to whisk the cream, wine, egg, half the parmesan, garlic and salt together in a large jug. Pour the cream mixture over the potatoes. Sprinkle with the combined remaining parmesan and cheddar, then sprinkle with nutmeg.
- Step 3Cook, covered, in preheated oven for 45 minutes or until the potato is tender. Uncover and cook for a further 15 minutes or until the cheese melts and is golden. Serve immediately.
- Vegetarian
Nutrition
1737 kj
Energy
30g
Fat Total
18g
Saturated Fat
12g
Protein
226.75mg
Sodium
4g
Carbs (sugar)
23g
Carbs (total)
Notes
Low-fat variation: Preheat oven to 180°C Arrange 1kg peeled pontiac potatoes and 2 thinly sliced brown onions over the base of a rectangular 2L (8-cup) capacity ovenproof ceramic dish. Pour over 500ml (2 cups) chicken or vegetable stock. Cover with foil and bake in preheated oven for 1 hour or until the potato is tender. Remove from oven and season with freshly ground black pepper and 1/4 cup loosely packed coarsely chopped fresh continental parsley leaves. Serve immediately.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Australian Good Taste