This is not just your boring old potato bake. This potato bake is oozing with cheese, with creaminess, and some good ol’ fashioned ‘erbs. It is so ridiculously tasty that I swear I coudl just eat it as a main dish, but I try not to, and to date, have only made it as a side. It’s cheap and easy, but you do have to allow a bit of time for the potatoes to bake in the oven.
- 1 kg floury potatoes (I would recommend Agria), peeled or scrubbed
- 50 g butter
- 2 onions, sliced thinly
- 2 stalks fresh rosemary, leaves finely chopped
- 1 T chopped thyme (fresh)
- 1.5 c cheese, grated
- 1 c milk
- 1 c cream
- 2 T Dijon mustard
- 1/4 c chopped chives (fresh)
- 1.5 T cornflour mixed with 2 T milk
- salt and pepper
- 1 c grated Parmesan
- 160°C fan-bake. Grease a baking dish.
- Boil the potatoes in a pot of salted water for about 15 minutes or until they are 3/4 cooked. Allow them to cool slightly before slicing.
- Heat the butter in a pan, add hte onion and cook until soft. Add the rosemary and thyme.
- Layer the bottom of the dish with potato and sprinkle with grated cheese and onion mixture. Repeat, layering the potato, cheese and onions (make sure the cheese is the top layer).
- Add the milk, cream, mustard, chives, cornflour mixutre, salt and pepper to a bowl and whisk to combine. Pour over the potatoes and and sprinkle with the Parmesan.
- Cover the dish with foil and pierce the foil in the few places to allow any steam to escape.
- Bake in the oven for appoximately one hour. Remove the foil and turn the temperature up to 190°C for about 15 minutes until the cheese on top is golden brown and bubbling.