Ingredients
Melted butter, for greasing
300ml carton pure cream
1 tblsp finely chopped fresh rosemary
1 clove garlic, crushed
1 tsp onion powder
Salt and pepper, to taste
1.3kg brushed potatoes, peeled
1 1⁄2 cups grated cheese blend
Method
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Grease a rectangular ovenproof dish (8-cup capacity) with butter.
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Whisk together cream, rosemary, garlic and onion powder in an extra large bowl. Season with salt and pepper.
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Cut potatoes into 5mm thick slices. Add to cream mixture. Toss to coat. Arrange, overlapping, in prepared dish. Pour over remaining cream mixture from bowl. Cover with greased foil.
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Cook in a moderate oven (180C) for about 1 hour, or until potatoes are almost tender. Remove foil. Sprinkle with cheese. Return to oven.
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Cook, uncovered, for a further 25 minutes, or until top is golden brown. Remove from oven. Stand for 15 minutes before serving.
This recipe originally appeared on New Idea Food
