Vertical Potato Bake

7
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"From BH&G August 2016 issue - DH asked me to post for safe keeping so looks like I may be making soon but scaling back for 2 of us."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (213.9 g)
  • Calories 386.8
  • Total Fat - 30.3 g
  • Saturated Fat - 19 g
  • Cholesterol - 88.8 mg
  • Sodium - 178.8 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 3 g
  • Sugars - 1.6 g
  • Protein - 8.8 g
  • Calcium - 237.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C

Step 2

Use a mandolin (or food processor)to slice potatoes 3mm thick, then pat dry with paper towel and set aside.

Step 3

Combine butter, parmesan and thyme in a large bowl and add potatoes and toss well and then season with salt and pepper.

Step 4

Arrange potatoes vertically in a 1 1/2 litre capacity baking dish and pour over the cream and then cover with baking paper and foil.

Step 5

Bake for 45 minutes and then remove baking paper and foil and bake for a further 30 minutes or until crispy and golden on top and serve.

Tips & Variations


No special items needed.

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