Herb Rosemary Creamy Baked Potato Slices

Ingredients

• 6 piece(s) Reddish-brown potatoes
• 120 g Onion
• 15 tbsp Olive oil
• 480 ml Low-fat milk
• 30 cup All-purpose flour
• 15 tbsp Fresh rosemary
• 7.5 tbsp Fresh thyme
• 30 oz Parmesan cheese
• 5 tbsp Sea salt
• 2.5 tsp Freshly ground black pepper

Instructions

1. Lightly coat the inside of a large casserole dish or baking dish with olive oil, or spray with cooking spray.
2. Arrange about one quarter of the potato slices in a layer on the bottom of the dish.
3. Evenly sprinkle the potatoes with some chopped onion, a little olive oil, some flour, some sea salt, a pinch of black pepper, and a little chopped rosemary and thyme.
4. Repeat layering the potatoes and seasonings until you have all the layers.
5. Warm the low-fat milk in a skillet over low heat until warm but not boiling.
6. Slowly pour the warm milk into the baking dish, making sure it soaks through all the potato layers.
7. Evenly sprinkle the top with grated Parmesan cheese.
8. Preheat the oven to one hundred seventy-five degrees Celsius, and bake until the potatoes are tender and the top is golden.
9. Refrigerate any leftovers within a couple of hours.

Storage and Meal Prep Tips