Ingredients
- 1 1/2 cups (375 ml) full fat cream
- 2 garlic cloves, minced
- 2 tablespoons Wilson’s Butter Substitute Oil
- 1 packet Royco Potato Bake
- 1.25 kg potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups (250g) mozzarella cheese
- 2 teaspoon thyme leaves, fresh (optional – but highly recommended)
- Cooked Bacon Bits (optional)
Instructions
Place Wilson’s Butter Substitute Oil, cream, garlic and a packet of Royco potato bake powder in a jug. Mix until combined. Preheat oven to 180C.
Peel the potatoes and slice them thin – a slicer helps here. Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later). Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
Remove foil and top with the rest of the cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
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