Rich and creamy potato and Parmesan bake

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Home Magazine
Prep Time: 00:30
Servings: 6
Cooking Time: 01:00
Ingredients
  • 30ml - butter
  • - salt, freshly ground black pepper and nutmeg, to taste
  • 700g - Mediterranean potatoes
  • 250ml - cream
  • 2 - garlic cloves, bruised
  • 1 - onion, chopped
  • 2 - eggs
  • - generous handful of fresh herbs such as parsley, thyme and chives, chopped
  • 30ml - dried breadcrumbs
  • 125ml - parmesan cheese, grated
Method

Preheat the oven.

Peel the potatoes and boil them until almost soft, then drain and slice.

Melt the butter in a small frying pan and sauté the onion until soft. Add the garlic and sauté for a minute or so.

Beat the eggs, cream and half the Parmesan together. Add the herbs and season with salt, pepper and nutmeg.

Spoon the potatoes into a greased baking dish and top with the onion.

Pour the egg and cream mixture over, sprinkle with the remaining cheese, and bake for about an hour until golden.

TIP:

For an interesting variation, cook turnips, carrots or parsnips with the potatoes, but make sure the quantity remains 700g.

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