Potato Bake

Source

Ingredients

Display units in Metric

		Melted butter to grease
300	ml	cream
125	ml	(1/2 cup) milk
2	tbs	plain flour can use 1 single serve pack of dutch rice curry or cream of chicken soup if wanting more flavour
1.25	kg	potatoes peeled, thinly sliced
2	large	brown onions halved, thinly sliced
2	slices	middle bacon diced
³⁄₄	cup	grated cheese

Preheat oven to 180°C. Brush a 2.5L (10-cup) capacity ovenproof dish with melted butter to lightly grease. Combine the cream and milk with flour, whisk to remove any lumps.

Arrange half the potato slices over the base of the prepared dish. Sprinkle with half the onion and bacon. Season with salt and pepper. Pour over half the cream mixture. Continue layering with the remaining potato slices, onion, bacon, salt and pepper and cream mixture.

Cover with foil and place on a baking tray. Bake in oven for 1 hour or until potato is tender. Scatter prosciutto over the potato bake and sprinkle with cheese. Bake, uncovered, for a further 25-30 minutes or until golden brown and the potato is very tender.

Set aside for 15 minutes to cool. Serve.

Preheat oven to 180°C. Brush a 2.5L (10-cup) capacity ovenproof dish with melted butter to lightly grease. Combine the cream and milk with flour, whisk to remove any lumps.
Arrange half the potato slices over the base of the prepared dish. Sprinkle with half the onion and bacon. Season with salt and pepper. Pour over half the cream mixture. Continue layering with the remaining potato slices, onion, bacon, salt and pepper and cream mixture.
Cover with foil and place on a baking tray. Bake in oven for 1 hour or until potato is tender. Scatter prosciutto over the potato bake and sprinkle with cheese. Bake, uncovered, for a further 25-30 minutes or until golden brown and the potato is very tender.
Set aside for 15 minutes to cool. Serve.

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