Scalloped Potatoes
Vegan
Serves 8 people
Layers of thinly sliced potatoes seasoned with thyme, garlic, and Barker's Professional Cream Style Meal Base, topped with cheddar and parmesan. Baked to golden perfection for a comforting, cheesy delight.
By Barker's
Ingredients
- 375 ml Vegetable stock
- 374 Barker’s Professional Cream Style Meal Base
- 1 bay leaf
- 2 cloves garlic, sliced
- 2 1/2 peeled and thinly sliced potatoes
- handful handful of fresh thyme leaves
- Sea salt
- freshly milled black pepper
- 149 g grated cheddar cheese
- 99 grated parmesan cheese
Method
- In a wide based roasting pan, add the vegetable stock, Barker’s Professional Cream Style Meal Base, bay leaf and garlic.
- Bring this pan to a simmer, and simmer for two minutes.
- Preheat the oven to 200°C.
- Turn off the pan heat, remove the bay leaf and stir in the thyme leaves.
- Place the potatoes in overlapping rows, seasoning each alternative layer.
- Sprinkle over the cheddar and parmesan cheeses.
- Cover with baking paper and foil and bake for 50 minutes.
- Remove the foil and place back in the oven for a further 10 minutes to create a crunchy, golden top.
HANDY HINTS:
- Make sure you pick a roasting/baking potato variety, so the potatoes stick together during baking.
- Swap out the potato for pre-cooked pasta and reduce cooking time
