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A Perfect Pantry

Cheesy Potato Bake

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    • 1 brown onion, halved
    • 800g potatoes, peeled
    • ½ cup parmesan cheese, grated
    • 3 sprigs thyme, shredded
    • 300ml pure cream
    • 200ml milk
    • 59g free range egg
    • 2 tsp flaked salt
    • ½ cup cheddar cheese, grated


    1. Preheat a fan forced oven to 180C.
    2. Using the slicing blade on the food processor, lock the lid into place and push the onion and potatoes down the feed chute with the pusher, until all have been thinly sliced, wash thoroughly.
    3. Pour half of the onion and potato into a 20cm x 30cm crockery dish and then top with the parmesan cheese. Layer the remaining potato and onion.
    4. In a 1 litre jug, whisk together the thyme, cream, milk, egg and salt and pour over the potato and onions.
    5. Top with cheddar cheese and cover with aluminum foil. Bake for 45 minutes and then removed the aluminum foil and cook for a further 15 minutes.
    6. Serve over baby spinach or as an accompaniment to another meal.


    This recipe was developed using a Kambrook Appliance.


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    Guest 26 October 2021

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