Potato and Rosemary Bake
To test if potatoes are cooked, pierce the centre with a small, sharp knife. We used a blend of grated Tasty, mozzarella and parmesan cheese. This is delicious served with roast beef or lamb.
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
-
Grease a rectangular ovenproof dish (8-cup capacity) with butter.
2 Whisk together cream, rosemary, garlic and onion powder in an extra large bowl. Season with salt and pepper.
3 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.
4 Cook in a moderate oven (180C) for about 1 hour, or until potatoes are almost tender. Remove foil. Sprinkle with cheese. Return to oven.
5 Cook, uncovered, for a further 25 minutes, or until top is golden brown. Remove from oven. Stand for 15 minutes before serving.
