This version of potato bake was made up because of a lack of cream in the house, however it still has all of the characteristics of a traditional potato bake- rich, creamy and very morish!
- cooking spray
- 1 kg potatoes (about 6 potatoes)
- 1 large brown onion, sliced
- 1 c grated cheese
- 1 c milk
- 2 tsp chicken stock powder
- 2 Tblsp fresh chopped parsley
- freshly ground black pepper
Preheat oven to 180 degrees Celsius. Spray a 20 x 20cm casserole dish or similar with cooking spray.
Peel potatoes and evenly thinly slice. Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.
Combine milk, stock powder, parsley and pepper, mixing well. Pour evenly over potato layers.
Cover with foil and bake in oven for 40 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.