SCALLOPED POTATOES

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INGREDIENTS
20g butter
1 onion, halved, thinly sliced
1kg Desiree potatoes
300ml carton pouring cream (see variation)
Pinch of ground nutmeg

METHOD
Step 1
Preheat oven to 200C/180C fan-forced. Lightly grease a 6cm deep, 15cm x 24cm (base) ovenproof dish.
Step 2
Melt butter in a frying pan over medium heat. Add onion. Cook for 4 minutes or until soft. Remove from heat. Set aside. Slice potatoes into 5mm-thick rounds. Pour cream into a jug. Add nutmeg, and salt and pepper. Whisk with a fork to combine.
Step 3
Arrange a layer of potatoes over base of prepared dish. Top with a layer of onion. Drizzle with a little cream mixture. Repeat layers until all ingredients have been used.
Step 4
Cover dish tightly with foil. Bake for 30 to 40 minutes or until potatoes are just tender. Remove foil. Cook for a further 30 minutes or until top is golden.

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