This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Our 5 best tips & tricks for customized portion sizes.
Preheat the oven to 200°C/180°C fan forced.
Use a mandolin slicer, slice unpeeled potatoes in 0.5cm slices. Combine cream, milk, half the parmesan cheese, half the thyme and MAGGI Creamy Cheese and Garlic Potato Bake Recipe Base in a large mixing bowl. Toss the potato slices into the cream mixture, making sure all the slices get well coated.
Grease a medium sized casserole dish with cooking oil spray; arrange handfuls of potatoes into neat, tightly packed stacks to fill casserole dish. Reserve the remaining cream mixture.
Wedge in thinly sliced red onion pieces between the potato layers. Pour over the reserved cream mixture. Sprinkle with remaining thyme and parmesan. Bake for 1 hour covered, remove foil and bake for a further 10-15 minutes or until the sides are bubbling and the tops of the potatoes are crispy and golden brown. Serve with your favourite protein and a green salad.
You have clicked a third party link and are about to leave the website. Note that we have no control over such third-party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third-party platforms and their terms and conditions. Read more in our Terms of Use here