Wafer-thin potato bake with sweet baby onions

Wafer-thin potato bake with sweet baby onions

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  • 4
  • Easy
  • 20 minutes
  • 45 minutes
  • Dornier Donatus White Blend 2009


  • 8 baking potatoes, peeled
  • 1½ cups cream
  • Sea salt and freshly ground black pepper
  • Fresh nutmeg, grated
  • 12 baby onions, peeled
  • ½ cup grated Parmesan, or more if necessary

Cooking Instructions

Preheat the oven to 180°C. Using a sharp knife, thinly slice the potatoes and transfer to a bowl of cold water to prevent discoloration.
Drain and pat dry, then arrange to cover the base of a large ovenproof dish.
Drizzle with a little cream, then season and scatter with grated nutmeg. Repeat until the dish is full, then arrange the onions on top and scatter over a good handful of Parmesan.
Bake for 45 minutes to 1 hour, or until golden and bubbling, and a knife slides through the potatoes easily.
Serve hot or allow to cool and let the flavours infuse, then, just before serving, return to the oven to warm through.

Per serving:
1756.6 kJ, 7.5 g protein, 33.5 g fat, 19.7 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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