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CREAMY CHEESE AND GARLIC HASSELBACK POTATO BAKE

PREP TIME: 25 MINS

COOKING TIME: 55 MINS

SERVES: 8

INGREDIENTS

 

1.5kg bag Spud Lite potatoes

2 cups (500ml) pure pouring cream

1 cup (250ml) milk

3 garlic cloves, crushed

150g soft goat cheese

¼ cup hard goat cheese, finely grated

¼ cup (20g) Parmigiano Reggiano, finely grated

salt flakes and freshly ground black pepper

2 teaspoons thyme leaves

METHOD

 

1. Preheat oven to 200°C (180°C fan-forced).

2. To cut potatoes, push a skewer lengthways through each potato and slice at 5mm intervals. Repeat process with remaining potatoes.

3. In a large saucepan combine cream, milk, garlic, cheeses, salt and pepper together, stirring until smooth. Slowly bring to the boil. Add prepared potatoes, bring back to a simmer and cook for 25 minutes, stirring occasionally to prevent the potato bottoms sticking.

4. Pour creamy sauce and potatoes into a baking dish, making sure cut side of potatoes is facing up. Cook in preheated oven for 30 minutes or until golden.

To serve, sprinkle over thyme leaves.

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