Scalloped Potatoes

Serves 8

Ingredients:

• 375ml vegetable stock

• 375g Barker’s Professional Cream Style Meal Base

• 1 bay leaf          

• 2 cloves garlic, sliced

• 2.5kg peeled and thinly sliced potatoes

• handful of fresh thyme leaves

• sea salt

• freshly milled black pepper

• 150g grated cheddar cheese

• 100g grated parmesan cheese

Method:

1. In a wide based roasting pan, add the vegetable stock, Barker’s Professional Cream Style Meal Base, bay leaf and garlic.

2. Bring this pan to a simmer, and simmer for two minutes.

3. Preheat the oven to 200°C.

4. Turn off the pan heat, remove the bay leaf and stir in the thyme leaves.

5. Place the potatoes in overlapping rows, seasoning each alternative layer.

6. Sprinkle over the cheddar and parmesan cheeses.

7. Cover with baking paper and foil and bake for 50 minutes.

8. Remove the foil and place back in the oven for a further 10 minutes to create a crunchy, golden top.

HANDY HINTS:

Make sure you pick a roasting/baking potato variety, so the potatoes stick together during baking.

Swap out the potato for pre-cooked pasta and reduce cooking time

This Recipe Uses: