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Eddie Betts' Creamy French Onion Potato Bake

  • 95
  • 6
  • Easy

Recipe by Eddie Betts

Ingredients

Method

STEP 1

Preheat oven to 180°C. Grease a 10-cup (2.5L) baking dish. Whisk the cream, milk and soup mix in a jug.

STEP 2

Arrange one-quarter of the potato in the dish. Drizzle with a little cream mixture. Repeat layering with the remaining potato and cream mixture, finishing with the cream mixture.

STEP 3

Cover the baking dish tightly with foil and bake for 1 hour. Remove the foil and sprinkle evenly with cheese. Bake, uncovered, for a further 15 mins or until cheese is golden and bubbling. Set aside for 10 mins to cool slightly.

STEP 4

Sprinkle the potato bake with thyme and season to serve.

 

PER SERVE
Energy 1388kJ/332 Cals (16%) Protein 10g (20%)
Fat 26g (37%) Sat Fat 15g (63%) Sodium 147mg (7%)
Carb 21g (7%) Sugar 6g (7%) Dietary Fibre 3g (10%)

 

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