Scalloped Potatoes

We don’t eat a lot of potatoes, but this is one dish I could make again and again, we enjoy it so much. According to my husband, it’s even better the following day, re-heated and placed between two slices of buttered white bread…seeing I never get a look-in with the leftovers, I guess I’ll just have to take his word for it!

Scalloped Potatoes – serves 4-6

1t olive oil
1 onion, finely sliced
1 clove garlic, crushed
5 medium potatoes, peeled* and finely sliced
1/2c chicken stock
1/2c sour cream
salt & freshly ground black pepper
1c grated cheese

Preheat oven to 180degC.

Heat oil in a frypan; add onions and garlic and cook until softened.

Layer onions with potatoes in a baking dish, finishing with a layer of potato.

Mix together stock, sour cream and seasonings. Pour over the potatoes.

Sprinkle with cheese.

Bake, covered, for 45 minutes. Uncover, and bake for a further 10 minutes until potatoes are tender, and top is golden.

* if using new or washed potatoes, leave the skin on for a bit of extra taste and texture.

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