4x large potatoes, washed
200g salter butter soffened
1x white onion
100g Parmesan shaved or grated
Thyme or Rosemary
brush bottom of cast iron skillet with some butter so it solidifies covering the bottom of the pan
on a mandolin, thin slice potatoes and onion, the potato should be slightly transparent.
build the potato bake, layering two layers of potato nicely in the pan, then brush with butter, add salt, pepper and Parmesan. Repeat this process until the pan is filled.
- turn oven to 150 degrees Celsius, place pan on top of stove on medium heat, cook on stove until the potato starts to crisp, then move to the oven for 2 hours
to check if the potato is cooked, poke with a needle and it its easy and soft it is ready, loosen potato in pan and then turn out onto a board to cut.
serve with extra salt and rosemary or thyme to garnish.
- 9″ cast iron skillet
- Chopping board
- pastry brush
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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