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Scalloped Potatoes

Barker's of Geraldine

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 Garlic Cloves, Thinly Sliced
  • 2 1/2 peeled and thinly sliced potatoes
  • handful fresh thyme leaves
  • Sea salt
  • freshly milled black pepper
  • 149 g Strong cheddar cheese, grated
  • 99 grated parmesan cheese

Method

  1. In a wide based roasting pan, add the vegetable stock, Barker’s Professional Cream Style Meal Base, bay leaf and garlic.
  2. Bring this pan to a simmer, and simmer for two minutes.
  3. Preheat the oven to 200°C.
  4. Turn off the pan heat, remove the bay leaf and stir in the thyme leaves.
  5. Place the potatoes in overlapping rows, seasoning each alternative layer.
  6. Sprinkle over the cheddar and parmesan cheeses.
  7. Cover with baking paper and foil and bake for 50 minutes.
  8. Remove the foil and place back in the oven for a further 10 minutes to create a crunchy, golden top.

HANDY HINTS:

  1. Make sure you pick a roasting/baking potato variety, so the potatoes stick together during baking.
  2. Swap out the potato for pre-cooked pasta and reduce cooking time

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