Serve: 6-8

Ingredients

• 1kg Desiree potatoes, skin on
• Olive oil for cooking
• 2-3 garlic cloves, minced
• 1/2 onion, diced
• 4—5 sprigs fresh thyme
• 300ml sour cream
• 300ml chicken or vegetable stock
• 1 cup tasty cheese, grated
• 1/3 cup parmesan cheese, finely grated

Method

1. Preheat the oven to 180c.
2. Combine in a medium saucepan the diced onion and garlic, along with a drizzle of olive oil. Place on medium heat, sauté until the onions become transparent. Add 3/4 of the thyme.
3. Pour in the stock, allow it to come up to a simmer before adding in the sour cream. Stir through, once it comes back to a simmer remove from the heat and set-aside.
4. Attach the prep slicer & shredder attachment to a KitchenAid stand mixer, lock in the slicer blade. Feed the whole un peeled potatoes through the attachment on low speed.
5. Add the thinly sliced potato slices in 3 rows, into a deep sided rectangle baking dish. Sprinkle over a little of the tasty cheese and a couple of spoonfuls of the onion sour cream mixture. Repeat the process to form 3-4 layers in total. Pour the remaining onion cream mixture followed over the top by the parmesan cheese and any left over tasty cheese. Sprinkle over the top the rest of the thyme.
6. Bake in the oven for 50-55 minutes or until the top is golden and crispy and the potato are soft when pricked with a fork.
7. Remove from the oven and serve hot.