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 could 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 the 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 cheese is the top layer).
- Add the milk, cream, mustard, chives, cornflour mixture, 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 approximately 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.