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Potato Bake with Sour Cream

Everyone’s favourite! Best served straight out of the oven.
Potato Bake with Sour Cream
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You Will Need:

  • 8 medium to large potatoes, peeled
  • 2 eggs
  • 1 cup (250 ml) sour cream
  • ½ cup (125 ml) fresh full cream milk
  • 1½ t (7,5 ml) Ina Paarman’s Seasoned Sea Salt
  • chives for garnish

Method:

Steam or parboil the potatoes for 10 minutes.

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Slice potatoes into rounds and arrange in a buttered ovenproof dish.

Beat the eggs, sour cream, milk and seasoning together.

Pour over the sliced potatoes. Bake uncovered for ± 1 hour or until brown and puffy.

 

Potato Bake with Sour Cream

Everyone’s favourite! Best served straight out of the oven.
Potato Bake with Sour Cream

You Will Need:

  • 8 medium to large potatoes, peeled
  • 2 eggs
  • 1 cup (250 ml) sour cream
  • ½ cup (125 ml) fresh full cream milk
  • 1½ t (7,5 ml) Ina Paarman’s Seasoned Sea Salt
  • chives for garnish

Method:

Steam or parboil the potatoes for 10 minutes.

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Slice potatoes into rounds and arrange in a buttered ovenproof dish.

Beat the eggs, sour cream, milk and seasoning together.

Pour over the sliced potatoes. Bake uncovered for ± 1 hour or until brown and puffy.

 

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