Crispy Potato Bake
Updated: Apr 26, 2019
Serves- 6-8 people Prep- 20 minutes Cook- 1 hour 30minutes
90g butter plus extra for greasing
1/2 C thickened cream
2 tbsp extra virgin olive oil
5 sprigs thyme
2 large garlic gloves finely diced
2 bay leaves
1 red onion thinly sliced
1/2 C grated parmesan
2 kg red royale or desiree potatoes
Salt and pepper to season
1. Preheat oven to 180°C. Grease a 2 litre baking dish with butter.
2. Place butter, cream, oil, thyme, garlic and bay leaves in a saucepan over low heat until butter is melted. Season with salt and pepper and remove bay leaves from sauce.
3. Use a mandolin or knife to slice the red onion very thinly then evenly spread across the bottom of the baking dish. Slice the potatoes the same way. Begin tightly stacking the potatoes by placing them on their sides and lining them up in three rows until the tray is full.
4. Pour butter mixture over the top of the potatoes making sure it is spread evenly across all of the potatoes. Season with a little bit more salt then top with grated parmesan. Cover tray with foil and bake for 30 minutes then remove foil and bake uncovered for a further 1 hour until golden. Remove from oven and allow to cool slightly before serving.