CREAMY CHEESE AND GARLIC HASSELBACK POTATO BAKE
PREP TIME: 25 MINS
COOKING TIME: 55 MINS
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
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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