Name: Potato and Rosemary Bake
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 6
Ingredients: Melted butter, for greasing; 300ml carton pure cream; 1 tblsp finely chopped fresh rosemary; 1 clove garlic, crushed; 1 tsp onion powder; Salt and pepper, to taste; 1.3kg brushed potatoes, peeled; 1 1⁄2 cups grated cheese blend

Potato and Rosemary Bake

Try this delicious accompaniment with your grilled meal.

Serves 6

Prep

15M

Cook

1H 25M

Total

1H 40M

Skip to Recipe

To test if potatoes are cooked, pierce the centre with a small, sharp knife. We used a blend of grated Tasty, mozzarella and parmesan cheese. This is delicious served with roast beef or lamb.

Ingredients

Melted butter, for greasing

300ml carton pure cream

1 tblsp finely chopped fresh rosemary

1 clove garlic, crushed

1 tsp onion powder

Salt and pepper, to taste

1.3kg brushed potatoes, peeled

1 1⁄2 cups grated cheese blend

Method

Grease a rectangular ovenproof dish (8-cup capacity) with butter.

Whisk together cream, rosemary, garlic and onion powder in an extra large bowl. Season with salt and pepper.

Cut potatoes into 5mm thick slices. Add to cream mixture. Toss to coat. Arrange, overlapping, in prepared dish. Pour over remaining cream mixture from bowl. Cover with greased foil.

Cook in a moderate oven (180C) for about 1 hour, or until potatoes are almost tender. Remove foil. Sprinkle with cheese. Return to oven.

Cook, uncovered, for a further 25 minutes, or until top is golden brown. Remove from oven. Stand for 15 minutes before serving.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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