Well, hello carb-loading. This recipe is so deliciously classic, you are going to thank me later. I think it should serve more than 8, but I have hungry men in my house, so it didn’t. But if you have little kids, this will go for days and days. Serve it with your roast of choice, plenty of additional sour cream and chives and you are in complete potato heaven!
This recipe appears in the Tenina's America book which is still available in my store. The book also comes with an eversion now or you can just go the ebook! It has 100's of delicious recipes in it and is very well priced.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 180 Grams cheddar cheese, cubed
- 70 Grams Swiss cheese, cubed
- 2 cloves garlic
- 500 Grams cream
- 1.2 kilograms potatoes, sliced in ½-centimetre thickness
- Pinches pink salt flakes BUY
- Generous grind black pepper
- ½ Teaspoons nutmeg
- 1 Teaspoon smoked paprika
- 3 bacon rashers, diced and fried until crisp
- 3 spring onions, sliced on the angle, to garnish
Do
- 1
Preheat oven to 200°C.
- 2
Place cheeses into the Thermomix bowl and mill 10 seconds/speed 10. Remove from bowl and set aside.
- 3
Place garlic into the Thermomix bowl and chop 5 seconds/speed 5.
- 4
Add cream, potatoes, salt, pepper and nutmeg and cook 20 minutes/100°C/Reverse/speed soft.
- 5
Pour into one large or several individual ceramic dishes and arrange so that the mixture is flat on top.
- 6
Top with the grated cheese and sprinkle with paprika. Bake 20–30 minutes until golden and bubbling and potato is cooked through. Serve with the bacon and spring onions on top and sour cream on the side if desired.
