Ingredients
1 brown onion
halved, thinly sliced
Olive oil cooking spray
¼ cup light sour cream
1 cup reduced-salt vegetable stock
1/4 tsp nutmeg
½ cup grated cheese
optional
1.5kg desiree potatoes
thinly sliced (skin on)
Equipment
- 1 ovenproof dish
- 1 microwave-safe plate
- 1 jug
- 1 fork
Instructions
- Preheat oven to 200ºC. Lightly grease a 3 cm deep, 20 cm (base) ovenproof dish.
- Place onions onto a microwave-safe plate. Lightly spray with oil. Cook, uncovered, on HIGH (100%) power for 2 minutes or until soft.
- Whisk together sour cream, stock, nutmeg, and salt and pepper in a jug with a fork.
- Arrange one-quarter of the potato and onion over base of prepared dish. Pour over one-quarter of the stock mixture. Repeat 3 times.
- Cover with foil. Bake for 45 minutes or until potatoes are just tender. Remove foil, lightly spray with cooking oil.
- Add 1/2 cup of grated cheese (optional) and season with pepper and salt. Bake uncovered for a further 30 minutes or until edges are crisp.
