INGREDIENTS
- 1.8kg Desiree potatoes
- 1 brown onion, halved, thinly sliced
- 375ml (1 1/2 cups) pouring cream
- 300g piece of day-old sourdough bread
- 125g butter
- 4 garlic cloves, crushed
- 1 teaspoon all-purpose seasoning
- 1/4 cup chopped fresh continental parsley leaves, plus extra, to sprinkle
- 40g (1/2 cup) grated cheddar
METHOD
- Step 1 Preheat oven to 180C/160C fan forced. Lightly grease a shallow 2.5L (10 cup) ovenproof dish.
- Step 2 Thinly slice the potatoes crossways into 5mm slices. Layer the potatoes and onions into the prepared dish, seasoning well with salt and pepper between layers. Pour over the cream. Cover tightly with foil and cook for 1 hour or until potatoes are nearly tender.
- Step 3 Meanwhile, use a serrated knife to cut the bread into 2cm pieces. Transfer bread pieces to a large bowl. Heat the butter and garlic in a small saucepan over medium heat until the butter is foamy. Add to the bread along with the all-purpose seasoning and parsley. Toss until evenly combined.
- Step 4 Remove the potato bake from the oven and discard the foil. Scatter over the bread mixture and bake for 15 minutes. Remove from oven, sprinkle with cheese and bake for a further 15 minutes or until the bread and cheese are golden. Set aside for 10 minutes. Sprinkle with extra parsley to serve