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Lemony potato bake

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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!

10 Ingredients


  • 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 1

    Preheat oven to 190°C/170°C fan forced. Grease a 2.5L (10-cup) capacity ovenproof baking dish with butter

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    (2 tsp softened butter, for greasing).


  • Step 2

    Combine 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 3

    Arrange 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 4

    Cover 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 5

    Set aside for 15 minutes to cool before serving.
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