My husband made a potato bake for Australia Day earlier this year and it was amazing. He did such a great job I’ve been craving it ever since. He told me that the secret ingredient was French onion soup powder. This isn’t exactly like what he made but it’s similar.
Prep time 20mins
Cook time 40mins
1kg potato, sliced thinly
1 onion, finely sliced
300ml light thickened cream
160g French onion soup powder (approx. 1 packet)
50g Parmesan cheese
Preheat the oven to 180C.
Combine all ingredients except the parmesan cheese together.
Layer the potatoes into a baking tray and top with parmesan cheese. Make sure you don’t overfill the tray as the cream can bubble up and out – then that’s a messy oven and you don’t want that.
Bake for 40 minutes or until cooked through.
Note: I didn’t need to cover with foil as the top browned well but if you don’t want the top to brown as much then put the foil on top for the first 20 minutes or so.