My wonderful Nonna, who came all the way from Italy, left me her recipe catalogue after her passing. I was ecstatic to see her famous potato recipe amongst the recipe cards. All my children and my husband love when I make Nonna’s Potatoes; so much so, that now I have to make them at least once a week.

There really isn’t much to the recipe either. Every ingredient is inexpensive, and you probably already have them all in your kitchen. Sometimes, the best recipes are the simplest to make, and that’s what delicious home cooking is really about. I promise, you’ll love Nonna’s Potatoes as much as I have.

 

Ingredients:

2 kg of potatoes thinly sliced

1 brown onion – chopped finely

5 rashers of short cut bacon – chopped into small pieces

300 ml of thickened cream

1 teaspoon of nutmeg

1 1/2 cups of grated tasty cheese

salt and pepper to taste

 

Instructions:

Preheat your oven to 180 degrees and lightly grease a 20cm square baking dish.

Slice the onion and bacon into small pieces and place them into a frying pan over a medium heat and cook for 3 -4 minutes or until the bacon begins to brown. Set aside until needed.

Peel the potatoes and finely slice – I find easiest to do this is with a mandolin so that you get nice even slices

Place the cream, salt and pepper and nutmeg into a small jug and stir to combine.

Arrange half of the potatoes across the bottom of the baking dish, add half of the sliced bacon and onions along with half of the grated tasty cheese. Pour around 1/3 of the cream mixture over the potato pieces.

Repeat the above and top your Scalloped Potatoes with a little extra cheese if you like.

Cover the baking dish with foil and placing it into the preheated oven for 1 hour to cook.

Remove the foil and bake for a further 30 minutes or until the top of the potato bake has browned and the potatoes have cooked through when tested with a skewer.

Carefully remove the Scalloped Potatoes from the oven and serve.

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Quick Tip: Use a mandolin to slice your potatoes, so they’re all even.

Recipe and Image courtesy of Create Bake Make