Creamy Hasselback Potato Bake
A creamy potato side dish
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
Instructions
- Preheat Oven 180 C
- Grease a 25cm X 35cm (Approximate) oven proof dish and place onion slices evenly over base.
- 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.
- 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.
- Bake in the oven for 45 - 60 minutes.
- 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)
- Drizzle with the cream, season with pepper and sprinkle with the grated cheese.
- Bake a further 20-30 minutes or until golden.
Notes
This is a great recipe for feeding a crowd.