Nothing is better than a simple Rosemary and Garlic Potato Bake. Warm and smelling yummy on these cold nights, this potato bake will keep everyone happy.
Preheat oven to 220°C and grease a baking dish. Layer the first layer of potatoes and brush with a little butter. Sprinkle 1 teaspoon of garlic powder and then 1 tablespoon of rosemary. Sprinkle a little tasty cheese. Continue until all of the potatoes are used and the garlic, rosemary and cheese is used.
Mix the chicken stock and cream together, season with a grind of salt and pepper, and gently pour over the potatoes. Cover with tin foil and bake for 25 minutes.
Reduce oven to 180°C and uncover. Sprinkle the Parmesan over top and cover again. Cook for a further 30 minutes and then for the last 10 minutes, uncover so that the top can brown.
Ingredients
Directions
Preheat oven to 220°C and grease a baking dish. Layer the first layer of potatoes and brush with a little butter. Sprinkle 1 teaspoon of garlic powder and then 1 tablespoon of rosemary. Sprinkle a little tasty cheese. Continue until all of the potatoes are used and the garlic, rosemary and cheese is used.
Mix the chicken stock and cream together, season with a grind of salt and pepper, and gently pour over the potatoes. Cover with tin foil and bake for 25 minutes.
Reduce oven to 180°C and uncover. Sprinkle the Parmesan over top and cover again. Cook for a further 30 minutes and then for the last 10 minutes, uncover so that the top can brown.
