Cheesy Layered Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1 Onion, small
  • 1/2 tsp Parsley, dried
  • 1 tsp Thyme, dried
  • 500 g Waxy potatoes

• Canned Goods

  • 175 ml Vegetable stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 35 g Blue cheese
  • 2 tsp Butter
  • 100 g Cheese, strong
  • 125 ml Thickened cream

Found on sprinklesandsprouts.com.au

Description

Ingredients

• 1 small onion
• 2 garlic cloves
• 2 tsp butter
• 1 tsp olive oil
• 1 tsp dried thyme
• ½ tsp dried parsley
• 500g waxy potatoes
• Salt and pepper
• 175ml vegetable stock
• 125ml thickened cream (heavy cream)
• 35g blue cheese (optional)
• 100g strong cheese (I use a mixture of colby and tasty. But a good cheddar would be great)

Directions

• Pre-heat the oven to 220ºC.
• Finely chop the onion and garlic.
• Heat a large oven proof frying pan/sauté pan over medium heat.
• Add the butter and oil and allow to melt.
• Once melted, add the onion and cook for 3 minutes before adding the garlic.
• Add in the thyme and parsley and stir well.
• Season with salt and pepper and then in the chicken stock and cream.
• Stir well and bring to a simmer.
• Whilst that is heating up use a mandoline or a food processor to slice the potatoes into thin rounds (I have my mandoline set at 6mm)
• Add the potato slices to the frying pan. Cover with a lid (or foil) and cook over a low heat for 15 minutes.
• Grate the strong cheese.
• Remove the lid, crumble over the blue cheese, then cover with the strong cheese.
• Place the frying pan into the oven and cook for 15 minutes until the cheese is melted and bubbling.
• Let the dish sit for 5 minutes before serving (trust me)