(It's what Aussies call, scallopped potatoes)
1.5kg of potatoes, sliced thinly ( I just discovered the slicing disc on my food processor!! Seriously peeps - this saves 30 minutes of slicing by hand, which I'd grown up seeing and had done until this year!!!)
1 veggie stock cube
1 cup boiling water
1 teaspoon garlic
1 600ml jar of cream
Be sure your oven is on about 180 degrees celcius.
After slicing all the potatoes, I just pour them straight into my baking dish and add some salt and pepper at this stage. You could also sprinkle some dried herbes de Provence for extra yumminess. Sometimes I do.
In a small bowl I put my stock cube with a cup of boiling water and melt the cube down until it's dissolved and the water is browny. Add the garlic.
Then pour this all through your potatoes in the dish. Smother with the jar of cream.
That's it. No butter needed. No cheese needed.
Bake for about 45 minutes, then turn up heat for last 10 minutes to about 200 degrees, until golden brown on top and soft in the middle. This dish is amazing and so pregnant cravings worthy! It's really simple to make, requires few ingredients and is great for when you need a simple midweek dinner or when family are coming over, with some side salads. ahhh ... maybe even our Niçoise salade HERE from the other week?!