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potato casserole

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I picked up some white potatoes form Harris farm today.  I am trying to buy vegetables from the section in the store which has “fruit  and veggies with blemishes”.  Some how in this fast and crazy world, we have come to prefer our fruits and vegetables to look immaculate on the outside, no spots, no bumps……not really the way nature intended.

So I have used these ‘blemished’ potatoes in my take on the classic potato bake.  Using stock instead of cream gives the dish a lighter taste and a sprinkle of greated cheese adds a zing and creaminess.

 

ready to pop into the oven

ingredients

  • 4 large potatoes

  • 1 tablespoon butter

  • 1 1/2 cups chicken stock

  • 3 or 4 stems fresh thyme, chopped finely

  • salt and pepper

what you need to do

  1. Preheat oven to 180 degrees and spray a casserole dish with canola spray

  2. Slice potatoes as thin as possible.  I used a slice grater for this

  3. Melt butter in the microwave and add salt, pepper and thyme

  4. Mix sliced potatoes with melted butter and place into prepared dish

  5. top with cheese and bake for 1 hour

You may need to cover the dish with foil if the top becomes to brown.

 

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