Recipe by Sharon123
This is an Australian recipe adapted from Aussie Cooking. Posted for the Zaar World Tour!
Top Review by francoroni
As I made it, this was a three star dish, but I think with the changes I would make next time it would be 4 stars. First, it is VERY important to cut the potatoes and onions extremely thin. Use a mandolin or similar device or else it takes a really long time to cook and the slices all fall out every time you try to take a bite. I used a taller casserole dish and layered three times, instead I would recommend a 9x13 pan and layering twice. I would also recommend adding spices with each layer instead of on top. We had to add more vegetable broth and cook it longer, but that may have been because of the thicker potato slices and taller casserole dish. I used goat cheddar for the cheese, next time I might try some hard rosemary goat cheese.
- 4 large potatoes
- 1 large onion
- 1 1⁄2 cups grated cheddar cheese (or cheese of choice-a mix of cheddar and Swiss is good)
- 1⁄4 cup chicken stock (I use vegetarian broth)
- butter, for topping
- salt and pepper
- garlic powder (optional)
Directions See How It's Made
- Peel and slice the potatoes and onion into nice thin slices. Grease a casserole dish and layer the potato, onion and cheese in it. Pour over the stock and dot with butter. Sprinkle paprika on top. Season with salt, pepper and garlic powder to taste, if desired.
- Cover the casserole and bake at 350*F. for 45 minutes. Take The lid off and cook 15 minutes more.