Ingredients
- 1kg Vivaldi potatoes, peeled
- 1 red onion, thinly sliced
- 2 tablespoons plain flour
- 1 3/4 cups milk
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Directions
- Step 1
Preheat oven to 180°C/160°C fan-forced. Cook potatoes, uncovered, in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside for 5 minutes. Thinly slice.
- Step 2
Place potatoes, onion and flour in a bowl. Toss to coat. Transfer to a 5cm-deep, 20cm x 30cm (base) ceramic baking dish. Combine milk, garlic and parsley in a jug. Pour milk mixture over potato mixture.
- Step 3
Bake for 35 to 40 minutes or until golden brown. Serve.
Serving size: 4
Recipe courtesy of taste.com.au