Viennas & Creamy Potato Bake

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 800 g potatoes, peeled and thinly sliced
• 500 g viennas, sliced into rounds
• 1 tbsp BlixSam Garlic Melt
• 2 tsp BlixSam Brêckie
• 250 ml chicken stock
• 250 ml fresh cream
• 1½ cups grated mature cheddar cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Method

1. Preheat the oven to 180°C and lightly grease a large baking dish.
2. Heat the butter and olive oil in a frying pan over medium heat.
3. Fry the onion until soft, then stir in the garlic and cook for 1 minute.
4. Add the sliced viennas and fry for 2–3 minutes until lightly browned.
5. Sprinkle over the BlixSam Garlic Melt and BlixSam Brêckie, allowing the spices to bloom in the butter.
6. Add the chicken stock and fresh cream, stirring well to combine.
7. Arrange half of the sliced potatoes in the baking dish.
8. Spoon over half of the creamy vienna mixture and sprinkle with half of the cheddar cheese.
9. Repeat the layers with the remaining potatoes, vienna mixture and cheddar cheese.
10. Cover with foil and bake for 35 minutes.
11. Remove the foil and bake for a further 10 minutes, until the potatoes are tender and the cheese is golden.
12. Garnish with chopped parsley before serving.

Serving Suggestion