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Creamy Hasselback Potato Bake

A creamy potato side dish
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Side Dish, Vegetable
Ingredients Method Notes

Ingredients
  

  • 6 Potatoes medium size
  • 1 Onion - Sliced
  • 3/4 - 1 Litre Chicken Stock - Hot
  • 300 ml Cream
  • 2/3 Cup Tasty Cheese grated
  • Sprinkle Black Pepper

Method
 

  1. Preheat Oven 180 C
  2. Grease a 25cm X 35cm (Approximate) oven proof dish and place onion slices evenly over base.
  3. Peel the potatoes and cut slices not quite through to the bottom of the potato, so they stay intact. If the potatoes are bigger than 1 serve cut into appropriate serving sizes before slicing.
  4. Place the potatoes on top of the onion slices and pour over the hot stock, using enough stock to reach about 3/4 of the way up the sides of the potatoes. Cover with aluminium foil.
  5. Bake in the oven for 45 - 60 minutes.
  6. Remove the foil on one corner and carefully tip out most of the stock. (keeping the foil on may help reduce loosing potatoes into the sink)
  7. Drizzle with the cream, season with pepper and sprinkle with the grated cheese.
  8. Bake a further 20-30 minutes or until golden.

Notes

This is a great recipe for feeding a crowd.