Rich and creamy potato and Parmesan bake

Baked to golden-brown perfection makes this the dreamiest side dish.
 
recipe, side dishes, potato,bake
Image by:
Recipe from: 17 November 2015
Preparation time: 30 min
Cooking time: 1h
 
 

Ingredients

 
  • 700
    g
    Mediterranean potatoes
  • 30
    ml
    butter
  • 1
    onion, chopped
  • 2
    garlic cloves, bruised
  • 2
    eggs
  • 250
    ml
    cream
  • 125
    ml
    parmesan cheese, grated
  • generous handful of fresh herbs such as parsley, thyme and chives, chopped
  • salt, freshly ground black pepper and nutmeg, to taste
  • 30
    ml
    dried breadcrumbs
Servings: Change Serving
 
 

Method

 

Preheat the oven.

Peel the potatoes and boil them until almost soft, then drain and slice.

Melt the butter in a small frying pan and sauté the onion until soft. Add the garlic and sauté for a minute or so.

Beat the eggs, cream and half the Parmesan together. Add the herbs and season with salt, pepper and nutmeg.

Spoon the potatoes into a greased baking dish and top with the onion.

Pour the egg and cream mixture over, sprinkle with the remaining cheese, and bake for about an hour until golden.

TIP:

For an interesting variation, cook turnips, carrots or parsnips with the potatoes, but make sure the quantity remains 700g.

Words and image: Home
magazine

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Read more on: recipe  |  potato  |  bake  |  side dishes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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