This easy recipe makes an impressive entrance onto the dinner table.
Prep time 17 min
Skill level Intermediate
Cook time 75 min
Serves 8
Nutritional information per serving
Carbohydrates 5.3 g
Energy 102.8 kcal
Fats 7 g
Fiber 0.5 g
Protein 4.4 g
Saturated Fats 3.8 g
Sodium 263.3 mg


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  1. Step 1
    Preheat the oven to 200°C/180°C fan forced.
  2. Step 2
    Use a mandolin slicer, slice unpeeled potatoes in 0.5cm slices. Combine cream, milk, half the parmesan cheese, half the thyme and MAGGI Creamy Cheese and Garlic Potato Bake Recipe Base in a large mixing bowl. Toss the potato slices into the cream mixture, making sure all the slices get well coated.
  3. Step 3
    Grease a medium sized casserole dish with cooking oil spray; arrange handfuls of potatoes into neat, tightly packed stacks to fill casserole dish. Reserve the remaining cream mixture.
  4. Step 4
    Wedge in thinly sliced red onion pieces between the potato layers. Pour over the reserved cream mixture. Sprinkle with remaining thyme and parmesan. Bake for 1 hour covered, remove foil and bake for a further 10-15 minutes or until the sides are bubbling and the tops of the potatoes are crispy and golden brown. Serve with your favourite protein and a green salad.

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