Thursday, November 25, 2010

Bit on the Side: Slice and Toss Potato Bake

Slice and Toss Potato Bake

Photo shows bake before being put in the oven.

8 - 10 Medium Potatos (Peeled and Sliced)
2 Medium Onions (I often use 1 Red and 1 White)
1 Cup Chicken Stock (or 2 Teaspoons Chicken Stock Powder and 1 Cup Water)
1 Cup Milk
1 Teaspoon Mixed Herbs
Pinch Salt
Some Black Peper
1/2 Cup Grated Cheese

1. Preheat oven to 180C.

2. Place all ingredients appart from cheese in a roasting dish and toss (the dish should be small enough that there are at least 3 layers of potato).

3. Cook for 40 minutes covered with foil (potato should be soft when pressed with a fork).

4. Take foil off and sprinkle cheese over top and cook (to melt cheese) for a further 10 minutes before serving.

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