7- 8 baking potatoes, peeled
- 400 to 500 mls of fresh cream
-salt and freshly ground black pepper
- a pinch of ground Nutmeg
- 12 baby onions, peeled , or 2 onions
- ½ cup grated cheddar, or more if
Preheat the oven to 180°C.
Using a sharp knife, thinly slice the
transfer to a bowl of cold water to
Drain and pat dry, then arrange to cover
the base of
a large ovenproof dish.
Drizzle with a little cream, then season
with grated nutmeg. Repeat until the
dish is full,
then arrange the onions on top and
scatter over a
good handful of cheddar.
If you are using thinly sliced onions ,
in between the potato layers
Bake for 45 minutes to 1 hour, or until
bubbling, and a knife slides through the
Serve hot or allow to cool and let the
infuse, then, just before serving,
return to the
oven to warm through.
INFO & TIPS
I got this recipe from woolworths, just
a bit. make sure your potatoes are cut
super thin to
ensure even baking...
additions such as chilli or
even different cheeses work really well,
I use a mix of mozzarella
and cheddar ,or you can even use Parmesan
or gruyere cheese..
works really well...