Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Most recipes are improved immensely by the addition of a lemon and this potato bake proves it. Lemon as well as lemon thyme leaves add a wonderful tangy flavour that cuts through the cream – you will love it!
2 tsp softened butter, for greasing
2 cloves garlic, crushed
Grated rind of 2 lemons
Juice of 1 lemon
1 tsp lemon thyme leaves
125ml (1/2 cup) Massel Chicken Style Liquid Stock
400ml tub sour cream
125ml (1/2 cup) thickened cream
1kg white potatoes, peeled, thinly sliced
225g (1 1/2 cups) grated cheese blend
5 Method Steps
Step 1Preheat oven to 190°C/170°C fan forced. Grease a 2.5L (10-cup) capacity ovenproof baking dish with butter(2 tsp softened butter, for greasing).
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Step 2Combine garlic (2 cloves garlic, crushed), lemon rind (Grated rind of 2 lemons) and juice (Juice of 1 lemon), thyme (1 tsp lemon thyme leaves), stock (125ml (1/2 cup) Massel Chicken Style Liquid Stock), sour cream (400ml tub sour cream) and cream (125ml (1/2 cup) thickened cream) in a bowl.
Step 3Arrange half the potato (1kg white potatoes, peeled, thinly sliced) slices over the base of prepared dish. Sprinkle over 1/2 cup of cheese (225g (1 1/2 cups) grated cheese blend). Season with salt and pepper. Pour over half the cream mixture. Continue layering with the remaining potato slices, salt and pepper and cream mixture. Reserve remaining cheese.
Step 4Cover dish with foil and place on a baking tray. Bake in oven for 75 minutes or until potato is tender. Scatter reserved cheese over potato. Bake, uncovered, for a further 30-35 minutes or until golden brown and the potato is very tender.
Step 5Set aside for 15 minutes to cool before serving.