Parmesan and spring onion potato bake

Update your traditional lunch with this parmesan and spring onion potato bake. This is a variation on my mother’s delicious recipe. I love these potatoes, they remind me of the long family lunches of my childhood, always with leftovers for after school the next day.

Recipe by Nikki Gaskell and Vicki Clarke

Print Recipe

Parmesan and spring onion potato bake

Serves: 8 - 10

Cooking Time: 1 hr 40 mins

Ingredients

• 8 large potatoes, thinly sliced
• 4 spring onions, finely chopped
• 750ml (3 cups) fresh cream
• 500ml (2 cups) Parmesan, freshly grated
• salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 160°C.

2

Place a layer of potato slices in a large, flat dish. On top of the first layer of potatoes, spread a layer of spring onions, cream, Parmesan and seasoning, then another layer of potatoes, and so on, ending with a layer of potatoes topped only with cream and Parmesan.

3

Bake for about 1 hour 30 minutes, checking that it doesn’t boil or the cream will split – if necessary, turn the oven down and increase the cooking time. Serve immediately.

Notes

To drink: Kleine Zalze Bush Vines Chenin Blanc (Unwooded) 2009: a wonderful wine for every occasion, full of apricots and melon.

If you loved this parmesan and spring onion potato bake, then you will definitely enjoy these recipes (take our word for it):

Potato bake (seriously creamy, dreamy stuff and one of those dishes where seconds (and thirds) are inevitable)

Smashed baked potatoes (these are an absolute treat served with freshly braaied fish or a juicy steak)

Scalloped Mediterranean potatoes (possibly the perfect side to ANY meal)