Kumara Hasselback (Vegetarian)

Name: Kumara Hasselback (Vegetarian)
Prep time: PT17.00M
Cook time: PT75.00M
Total time: PT92.00M
Yield: 8.00

(1)

92Min

Intermediate

Ingredients

8 Portions

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

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

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.

Step 1 of 4

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

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.

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.

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.

Recipe PDF

With pictures

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Kumara Hasselback (Vegetarian)

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