Creamy potato and nutmeg bake

Cooking Vegetarian Creamy potato and nutmeg bake

This potato bake is pure perfection especially with golden cheddar cheese melting over the top.

Lables: Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C. Arrange potato over the base of a rectangular 2L (8-cup) capacity ovenproof ceramic dish.
  2. Use a balloon whisk to whisk the cream, wine, egg, half the parmesan, garlic and salt together in a large jug. Pour the cream mixture over the potatoes. Sprinkle with the combined remaining parmesan and cheddar, then sprinkle with nutmeg.
  3. Cook, covered, in preheated oven for 45 minutes or until the potato is tender. Uncover and cook for a further 15 minutes or until the cheese melts and is golden. Serve immediately.

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1kg desiree, pontiac or pink-eye potatoes, peeled, thinly sliced
375ml thickened cream
80ml dry white wine
2 eggs, lightly whisked
45g shredded parmesan
2 garlic cloves, crushed
Pinch of salt
40g coarsely grated cheddar
Pinch of ground nutmeg

Adv

Autors
Preparation time
10
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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