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Creamy potato and nutmeg bake
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Cheesy golden cheddar potato bake, pure perfection.
Ingredients:
  • 1kg desiree, pontiac or pink-eye potatoes, peeled, thinly sliced
  • 375ml (1 1/2 cups) thickened cream
  • 80ml (1/3 cup) dry white wine
  • 2 eggs, lightly whisked
  • 45g (1/2 cup) shredded parmesan
  • Pinch of salt
  • 40g (1/2 cup) coarsely grated cheddar
  • Pinch of ground nutmeg
Instructions:
  • Preheat your oven to 180°C. Line the base of a rectangular 2L (8-cup) ovenproof ceramic dish with an even layer of potatoes.
  • Whisk together cream, wine, egg, half of the parmesan, garlic, and salt using a balloon whisk in a large jug. Pour the creamy mixture over the potatoes, then top with the rest of the parmesan and cheddar before sprinkling with nutmeg.
  • Bake in a preheated oven for 45 minutes until the potato is tender. Uncover and bake for an additional 15 minutes until the cheese is golden and melted. Serve hot.

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