Ingredients
- 2 large Potatoes
- 1 medium Sweet Potato
- ½ Brown onion, sliced
- 100ml cold water
- Pinch of Pepper
- 400ml Thickened Cream
- 1 teaspoon of Paprika
- ½ Tbls of Continental Chicken Stock Powder
- ½ Tbls of Vegeta Vegetable Stock Powder
- 4 – 6 Rashers Short Cut Bacon, diced. (optional)
Method
- Pre heat oven to 180 °C.
- Peel and thinly slice the Potatoes and Sweet Potato (approximately 2mm thick)
- Place a layer of Potato on the bottom of a pyrex dish, slightly overlapping. (Dish should be about 21cm x 13cm x 7cm)
- Add a layer of Sweet Potato on top of the Potato slightly overlapping.
- Put a few onion slices on top. Then add a few pieces of bacon.
- Repeat Steps 3 – 5, until you have 3 layers of each.
- In a jug or a bowl, mix together the stock powders, pepper, water and cream, mix until all combined.
- Pour liquid over the potatoes and cover with aluminium foil.
- Sit the pyrex dish on an bigger oven tray (this will catch the overflow) and place into the oven for 35 – 45 minutes or until potatoes are soft.
- Remove foil and sprinkle with paprika.
- Put back in the oven uncovered for a further 10 – 15 minutes (until it starts to brown)