Is there any better combination than cheese and potatoes? Our easy potato bake is the ultimate winter warmer, and perfectly served as a large slice or side to your favourite protein.
1kg desiree potatoes, unpeeled
Olive oil for cooking
2-3 garlic cloves, minced
1/2 onion, diced
4-5 sprigs fresh thyme
300ml sour cream
300ml chicken or vegetable stock
1 cup tasty cheese, grated
1/3 cup parmesan cheese, finely grated
KitchenAid KSM192 stand mixer
KitchenAid Fresh Prep Slicer/Shredder attachment
Heat oven to 180C.
Combine in a medium saucepan the diced onion and garlic, along with a drizzle of olive oil. Place on medium heat, sauté until the onions become transparent. Add 3/4 of the thyme.
Pour in the stock, allow it to come up to a simmer before adding in the sour cream. Stir through, once it comes back to a simmer remove from the heat and set aside.
Attach the prep slicer & shredder attachment to a KitchenAid stand mixer, lock in the slicer blade. Feed the whole un peeled potatoes through the attachment on low speed.
Add the thinly sliced potato slices in 3 rows, into a deep sided rectangle baking dish. Sprinkle over a little of the tasty cheese and a couple of spoonfuls of the onion sour cream mixture. Repeat the process to form 3-4 layers in total. Pour the remaining onion cream mixture followed over the top by the parmesan cheese and any left over tasty cheese. Sprinkle over the top the rest of the thyme.
Bake in the oven for 50-55 minutes or until the top is golden and crispy and the potato are soft when pricked with a fork.