Vertical Potato Bake
Recipe: #25003
October 07, 2016
Categories: Side Dishes, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free No Eggs, Sugar-Free, Vegetarian, Heavy Cream, Butter/Margarine, Kosher Dairy, Vegetarian Dinner, more
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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