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Kumara Hasselback

0
92 Min
Intermediate
This easy recipe makes an impressive entrance onto the dinner table.

Ingredients

-
8 Portions
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 cup
Cream
0.75 cup
Milk
40 g
Parmesan Cheese, grated
2 tsps
Fresh Thyme
1 pkt
MAGGI Creamy Cheese & Garlic Potato Bake Recipe Base
10 g
Spray Oil
1 
Red Onion

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Nutrition Value

Energy
102.85 kcal
Protein
4.4 g
Carbohydrates
5.29 g
Fats
6.96 g
Information per serving
Lets Cook

Instruction

92 Minutes
Step 1
2 Min
Preheat the oven to 200°C/180°C fan forced.
Step 2
10 Min
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.
Step 3
5 Min
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.
Step 4
75 Min
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.
Kumara Hasselback

Step 1 of 4

Preheat the oven to 200°C/180°C fan forced.

Kumara Hasselback

Step 2 of 4

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.

Kumara Hasselback

Step 3 of 4

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.

Kumara Hasselback

Step 4 of 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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