Ingredients 1 small sweet potato
2 large brushed potatoes
300 ml thickened cream
1 teaspoon of minced garlic
1/2 brown onion thinly sliced
1 teaspoon of dried chives
1 teaspoon of vegeta vegetable seasoning
Pepper to taste
Rice bran oil for frying
Preheat the oven to 180 degrees Celsius or 160 degrees Celsius fan forced.
Wash and peel potatoes, and peel the sweet potato.
Cut the potatoes and sweet potatoes into rounds of about 1/2 a cm.
In a rectangle baking dish layer the potatoes in rows of potato then sweet potato until all done.
Layers of potato and sweet potato
In a small fry pan heat about 1 tablespoon of rice bran oil and heat on high.
When oil is hot add in the thinly sliced onion and cook until just soft.
Drain the onions on paper towel and pour over the potatoes.
Next place the cream, vegeta seasoning, pepper, garlic and chives into a small sauce pan, mix well and gently warm on medium heat, do not boil. The cream just needs to be warm before being poured over the potatoes. This is to cook the potatoes more easily in the oven.
Pour the cream mixture evenly over the potatoes.
Potatoes covered in the cream mixture
Cover with aluminium foil and place into the oven for 20 minutes.
Take the potatoes out of the oven after 20 minutes and take off the aluminium foil and bake for a further 25 minutes.
When potatoes are cooked remove from the oven and allow to cool slightly before serving.
Potatoes can be served alongside steak or even a chicken schnitzel, or anything you like.