This is our dinner last night. Served with roast chicken and a large bowl of our fresh garden salad. While eating, I was thinking and thankful at the same time. What we eat is what we grow. Apart from cheese, these are all homegrown and homemade.
Cheese and Potato Bake
by Arfi Binsted
1.5kg potatoes, peeled, washed and diced
1 large onion, finely chopped
4 cloves garlic, finely chopped
300ml fresh cream
350g Gruyere cheese, grated
100g Parmesan, grated
salt and pepper
oil for cooking (I am using my homemade garlic-infused rice bran oil)
Preheat the oven to 200C.
Boiled potatoes, about 15 minutes. The potatoes will be half-way cooked. Drained, set aside and put them in a butter or margarine-greased ovenproof dish. Meanwhile, heat the oil, enough to cook the onion, until fragrant and soft. Add in garlic, cook a little bit more until fragrant but not brown. Add in cream and most of the grated cheeses. Cook until cheese melted, and then pour over the potatoes. Bake in the oven for around 20-25 minutes until bubbling and brown on top. Enough for 4 large portion.
Have a great weekend!