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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Original recipe from Australian Women's Weekly but modified over the years. My daughter Kerri has asked me to post this here. I usually take the quicker option and do the covered cooking in the microwave, covering with cling wrap. I've never heated the cream first and these days I substitute with skim evaporated milk and light cheese. Ingredients:
1 kg potato, peeled & sliced thinly |
salt & pepper |
1 onion, sliced thinly |
200 -300 ml cream |
1/2-3/4 cup cheese, shredded (amount depends on size of dish) |
Directions:
1. Put a layer of potato in a greased ovenproof dish (I use a large shallow dish); sprinkle with salt & pepper, then layer some onion slices over potato.
2. Heat cream over medium heat and spoon approximately 1/4 cup over onion slices.
3. Continue in layers of potato, salt & pepper, onion and cream, finishing with potato.
4. Sprinkle cheese over and bake covered with greased foil in a moderate oven 180degC (350degC) for 30 minutes; remove foil and cook for a further 45 minutes or until potatoes are golden brown and cheese crunchy.
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