Creamy Potato Bake
Melted butter, to grease
300ml thin cream
½ C milk
1.25 kg potatoes, peeled, thinly sliced
2 large brown onions, halved, thinly sliced
Salt and pepper
100g bacon, chopped
¾ C finely shredded parmesan
300ml thin cream
½ C milk
1.25 kg potatoes, peeled, thinly sliced
2 large brown onions, halved, thinly sliced
Salt and pepper
100g bacon, chopped
¾ C finely shredded parmesan
Preheat oven 170°C. Brush 2.5L dish with butter to grease. Combine cream and milk in saucepan over low heat and cook 2 mins until heated through. Arrange half of potato over base of dish, add half of onion, season. Pour over half sauce. Repeat. Cover with foil and place on baking tray, bake 1 hour until potato tender. Scatter bacon over potato bake and sprinkle with cheese, bake uncovered 25-30 mins until golden brown and potato very tender. Set aside 15 mins then serve.