Scalloped Potatoes

Serves 4
Prep Time 25 mins
Cooking 60 mins
Level low


  • 2 tubs of 160g each Hanini Creamylight for Cooking, Original
  • 3 Bay Leaf
  • 1/2 tsp Thyme
  • 2, chopped Garlic Cloves
  • 1/2 tsp Nutmeg
  • Crushed Salt and Pepper
  • 900g, peeld and thinly sliced Potatoes
  • 50g, grated Hanini Pekorin Mature Cheese
  • Finely chopped Parsley
Preheat the oven to 180°C / 350°F / Gas 4. In a small pan, add the Ħanini Creamylight, bay leaves, thyme, garlic, salt and pepper, and simmer for 10 minutes on a low flame. Afterwards remove the bay leaves from the mixture. In the meantime, lightly grease a low oven dish and layer half the potatoes. Pour half the sauce mixture over the potatoes in the dish and sprinkle half the Ħanini Pekorin grated cheese. Repeat the second layer of potatoes, sauce and grated cheese. Bake uncovered for about 1 hour or until potatoes turn golden. Garnish with parsley.

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