Creamy Potato Bake

February 12th, 2012 § 1 comment


— Creamy Potato Bake (serves 2-3) —

500g floury potato (such as King Edward or Desiree)

1/2 onion, thinly sliced

1 clove garlic, finely chopped

1 tablespoon butter

150ml milk

200ml single cream

1/2 teaspoon salt

A pinch of black pepper

2 tablespoons grated parmesan cheese

1 teaspoon fresh thyme leaves, finely chopped


Preheat the oven to 375F/190C.

Peel and slice the potatoes into thin slices about 1/8 inch thick.

Heat the butter in a large pan, stir-fry sliced onion over medium heat for about 5 minutes until translucent. Add the garlic, stir-fry for further 1 minute. Pour the milk, cream, salt and pepper and heat through.

Place the sliced potato into a pan, add 1 tablespoons grated parmesan cheese and thyme leaves, carefully mix until the potato slices are coated.

Transfer the potatoes in a baking dish. Smooth over the top, cover with foil and cook for 30 minutes.

Uncover and sprinkle with 1 tablespoon of grated parmesan cheese, cook for further 20 minute until tender and golden brown.

§ One Response to Creamy Potato Bake

  • Rhi says:

    Ahhh The Potato Dish! Claire and I rmbeemer a yummy christmas one! MMMMMM. I love the site! Can I just say we have a Perth one for you for the Glutey Frees! The total new and bestest at the moment is the lady at the Subiaco farmers market, who does incredible bread but most exciting for Stu she does a gluten free jam and cream doghnut, and its as good as Rotto Bakery circa 1978.

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