Prep 20 mins
Cook 1 hr 15 mins
Original recipe from Australian Women's Weekly but modified over the years. My daughter Kerri has asked me to post this here. I usually take the quicker option and do the covered cooking in the microwave, covering with cling wrap. I've never heated the cream first and these days I substitute with skim evaporated milk and light cheese.
- Put a layer of potato in a greased ovenproof dish (I use a large shallow dish); sprinkle with salt & pepper, then layer some onion slices over potato.
- Heat cream over medium heat and spoon approximately 1/4 cup over onion slices.
- Continue in layers of potato, salt & pepper, onion and cream, finishing with potato.
- Sprinkle cheese over and bake covered with greased foil in a moderate oven 180degC (350degC) for 30 minutes; remove foil and cook for a further 45 minutes or until potatoes are golden brown and cheese crunchy.
Another "keeper" for me. Very easy to make and a nice creamy dish. I did add a little garlic powder as well :) Served this with buttered quickly cooked cabbage and Chef Potts Slow Roast Corned Beef. A great meal for a cold night. :)
These were well liked and easy to make... I didn't bother to heat the cream either and it went just fine. These get 4 stars becuase it's an eternally popular dish for fussy eaters who like just the basics and for Mama's like me who are trying to entice the kids to eat potatoes, but lacked the 5 star possibility simply becuase it is blander than many similar recipes that have fresh herbs, garlic, extra cheeses etc... On the other hand, if I had put garlic etc in this I wouldn't have had a hope with the kids, so if you need a starter recipe that is filling, tasty and kid and fussy eater friendly then this one will hit the spot. Please see my rating system: a great 4 stars for getting 5 year old DD to have a few bites and grudgingly acknowledge that she *might* like it... Thanks!