Combining to great classics into a sensational meal!
Here is what you'll need:
Ingredients: serves 6-8
Potato Bake -
2kg/4lbs potatoes, sliced 2mm thick
2 onions, sliced thin
1 tablespoon dried rosemary
1 tablespoon paprika
2 cups cream
salt & pepper to season
Garlic Bread -
1 loaf sourdough, almost stale (or similar)
1/4 cup butter
1 tablespoon chopped garlic
salt and pepper to season
1 cup grated aged cheddar cheese
1/4 cup grated parmesan
o first of all I have thinly sliced about 2kg or 4 and 1/2 pounds of white potatoes and I’ve left the skins on, they save time plus give great flavour. To the potatoes I’m adding 2 onions, again thinly sliced like the potato around 2mm thick. Next I’m adding in 1 tablespoon of dried rosemary along with 1 tablespoon of paprika. Season generously with salt and freshly ground black pepper. Finally add 2 cups of thickened cream. Now most people layer the potatoes first and then pour over the cream and seasoning but I like to mix the potatoes by hand and get them all covered, that way everything is mixed through well and every slice of potato is covered.
Next its time to layer up the potatoes and onions, so grease a baking dish with butter, this will give all sides a nice crust but also stop the potato from sticking to the edges. No place in the potatoes, it doesn’t really matter if you layer them at this stage, just make sure its even. But when you get to the final couple of layers purely for presentation I do layer them with the onions. Now you dont have to use your hands, I do just because I’m old fashioned and prefer it this way but you can use tongs for this. Now tightly wrap the dish with foil and place into a preheated oven at 180c or 350f for 45 minutes.
While the potato bake is cooking lets get started on the garlic bread topping, I’ve got a near stale loaf of bread and I’m going to slice it up and cut it into large chunks. Now the reason why I’m using almost stale bread is purely the texture, if you use fresh bread it all goes mushy and you dont want that, I’d also suggest using a sour dough as it adds to the flavour. So once you have it all chopped up, over to a non stick pan over a medium heat add in 1/4 cup of butter and melt it down, season with salt and pepper and add in 1 tablespoon of finely chopped garlic. Mix that with the butter until combined and toss in your chunks of bread. Get them nicely coated with that garlic butter and crisp them up in the pan.
Now pull the potato bake out of the oven and take off the foil, press down and compact the potatoes and then spread of the garlic bread pieces. Now place back into the oven, same temperature for another 10 minutes. Then bring out once more and this time spread over 1 cup of grated aged cheddar combined with 1/4 cup of parmesan cheese. Place back into the oven one last time for 10 minutes to melt and brown the cheese. Once you bring it out it should be gold and bubbly, leave to rest for 15 minutes before serving so the liquid can thicken. I also sprinkle over some fresh parsley but this is optional.
What isn’t optional is getting stuck into this bad boy, layers of creamy potato and onion covered with cheesy garlic bread - this recipe is truly sensational and one I hope you try out soon.