Ingredients
6
medium
medium potatoes
, washed
salt & freshly ground black pepper
to taste
45
ml
olive oil
30
ml
butter
2
garlic clove(s)
, crushed
15
ml
fresh thyme leaves
30
ml
cake flour
250
ml
LANCEWOOD® Sour Cream
250
ml
milk
375
ml
LANCEWOOD® Cheddar
, grated
A few sprigs of thyme
Method
1. Preheat the oven to 180°C. Spray a rectangular ovenproof dish with non-stick spray.
2. Slice to potatoes about 0.5 cm apart, taking care not to cut right through.
3. Season to taste and drizzle with olive oil.
3. Bake for 50 minutes to an hour until cooked through.
3. Heat the butter and fry the garlic and thyme over low heat until soft.
4. Add the flour and mix through. Add the sour cream, milk and 250 ml of the cheese.
5. Stir over low heat until the cheese has melted.
6. Pour the sauce over the potatoes and sprinkle the remaining cheese over.
7. Bake for a further 30 minutes until golden and bubbling.
8. Serve with a sprig of thyme, roast chicken and vegetables.
