Quick Potato Bake
PREP TIME: 10 min
COOKING TIME: 30 min
SERVES: 4 – 6
1kg Spud Lite potatoes
500ml pure pouring cream,
1 small brown onion, halved
2 cloves garlic, crushed
1/3 cup finely grated parmesan
2 teaspoons thyme
Salt flakes & freshly ground black pepper
Preheat oven to 220∞C (200∞C fan-forced). Lightly grease a medium baking dish with butter or olive oil and place on a baking tray.
Bring a large pot of salted water to the boil. Using a mandolin or box grater, thinly slice potatoes and add to a large pot of boiling water. Bring water back to the boil and cook for 5 minutes. Drain.
Meanwhile, combine cream, onion and garlic together in a small saucepan over a medium heat. Bring to just below boiling point, remove from heat and allow to stand for 5 minutes. Remove onion from cream and season well with salt and pepper. Add parmesan, stirring to combine.
Place piles of cooked potatoes into prepared baking dish and pour over the cream mixture. Bake in preheated oven for 25 minutes or until dauphinoise is bubbling and the top is golden.
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