Potato and Onion Bake
Ingredients
- 2 onions, peeled and thinly sliced
- Approx. 6 large potatoes, peeled and thinly sliced
- Salt
- Freshly ground black pepper
- Mixed dried herbs
- Approx. 225 ml (8 fl. oz.) milk plus 50 ml (2 fl. oz.) cream
- (Cream is optional, all milk may be used)
- Freshly chopped parsley to decorate
- Preheat oven to 180°C.
Method
This can be made by first cooking in the microwave and then by finishing off in the oven.
Place the onions in a medium bowl, cover and microwave for five minutes, stirring halfway through cooking.
The potatoes can be prepared quickly by slicing in the food processor.
Layer the potatoes and onions in a greased dish – e.g. 22 cm (8½") sq. x 5 cm (2") deep. Sprinkle each layer with a little salt, pepper and a small sprinkling of the mixed herbs. Finish with a layer of potatoes. Pour over the milk (or milk and cream mixed).
Stand the dish on an upturned plate in the microwave. Cover and cook for 8 minutes. Turn the dish around and cook for another 8 minutes approx. Check with a knife to see if the potatoes are cooked right the way through. Check the liquid content and add a little more if you feel it needs it.
When the potatoes feel cooked, dot with butter and transfer the dish to a preheated oven, 180º C and bake until nicely browned. *
Sprinkle with finely chopped parsley and serve.
* You can cook this dish in advance to the stage at which the microwave cooking is
complete, then pop it in the oven when you are ready, giving it more time to heat
through and brown.