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Thursday, January 7, 2010
What you need
- 4 large potatoes, thinly sliced
- 1 large onion finely sliced (optional but recommended)
- 250ml cream
- Granular chicken stock from Ina Paarman or Woolworths or Ina Paarmans potato spice
- Butter
- Cheddar cheese
- Punnet of Mushrooms
- Bacon bits 250 grams
The process
Take an oven dish of about 30cm by 20cm and 10cm high, butter it lightly by taking a piece of the butter wrapping or cling film, and spreading the butter over the base and sides of the dish.
Place layers of potato, a light sprinkle of stock and a few onion rings. repeat until you are almost to the top of the dish. (If you are adding bacon bits and mushrooms, cook the bacon first and add a few of each between the layers and a little Garlic never hurts ether)
I also put a thin layer of grated cheese in between on every second layer of potato sometimes.
Now pour over the cream, place the lid on or cover with with alluminium foil and bake in a 180 Celsius oven for 40 minutes.
Take off the lid, add a nice layer of grated cheddar cheese and place back in the oven for a further 15 minutes or so until the topping is melted and bubbling.
