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Scallop Potato Bake

65 mins
4-6
  • 1kg royal blue potatoes, peeled and sliced into 1cm thick rings
  • 2 tbsp olive oil
  • 2 brown onions, sliced
  • 300ml vegetable/chicken stock
  • 1 tbsp fresh thyme (picked and chopped)
  • salt
  • pepper
  • 150g grated gruyere cheese
  1. Preheat oven to 180c
  2. Heat olive oil in frying pan then slowly sauté onions on low heat for 3-4 minutes
  3. Line baking dish with baking paper, layer with onions, potatoes, warm stock, thyme, salt and pepper
  4. Make a lid with baking paper, and then foil and bake for 45 minutes or until the potato has absorbed the stock
  5. Remove lid and sprinkle on gruyere cheese, bake for a further 20 minor until the potatoes and cheese are golden brown
Scallop_Potato_Portrait_Crop
Leave the skin on. It is healthier and tastes great.

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