Kumara Hasselback style Recipe

Name: Kumara Hasselback style
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: serving for 8 servings
Ingredients: 300mL thickened cream; 3/4 cup (190mL) milk; 1/2 cup (40g) parmesan cheese, finely grated; 1 tbsp fresh thyme, chopped; 1 pkt MAGGI Creamy Cheese & Garlic Potato Bake Recipe Base; 1.5kg Kumara, thinly sliced; cooking oil spray; 1 small (100g) red onion, thinly sliced

Ingredients

300mL thickened cream
3/4 cup (190mL) milk
1/2 cup (40g) parmesan cheese, finely grated
1 tbsp fresh thyme, chopped
1 pkt MAGGI Creamy Cheese & Garlic Potato Bake Recipe Base
1.5kg Kumara, thinly sliced
cooking oil spray
1 small (100g) red onion, thinly sliced

PREP TIME 20m	COOK TIME 1h15m	TOTAL TIME 1h35m
YIELD serving for 8 servings

Instructions

Preheat the oven to 200°C/180°C fan forced.
Use a mandolin slicer, slice unpeeled potatoes in 0.5cm slices. Combine cream, milk, half the parmesan cheese, half the thyme and MAGGI Creamy Cheese and Garlic Potato Bake Recipe Base in a large mixing bowl. Toss the potato slices into the cream mixture, making sure all the slices get well coated.
Grease a medium sized casserole dish with cooking oil spray; arrange handfuls of potatoes into neat, tightly packed stacks to fill casserole dish. Reserve the remaining cream mixture.
Wedge in thinly sliced red onion pieces between the potato layers. Pour over the reserved cream mixture. Sprinkle with remaining thyme and parmesan. Bake for 1 hour covered, remove foil and bake for a further 10-15 minutes or until the sides are bubbling and the tops of the potatoes are crispy and golden brown. Serve with your favourite protein and a green salad.

Side Dishes