Ingredients

Method

• 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

Method

Ingredients

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