Scalloped potatoes

I'm pushing my wintery meals now because its time to get comfortable and settle into the colder months with warm 'comforting' foods!

Scalloped potatoes have always been a winner in my household. I made a mixed Pontiac and sweet potato bake a few days ago. It worked out really well. Sorry I can't offer a sample, nothing left...

Preheat your oven to about 150c. Gently pan fry your onion rings in a tablespoon of olive oil until they are golden and nicely cooked. Whilst they're frying away, peel and slice your potatoes. I recently acquired a vegetable slicer which has sped up my slicing time, otherwise a manual 5mm slice is a good thickness.

In a bowl, mix the sliced potatoes and cooked onion. Add 300ml Bulla Thickened cream, cracked paper and Murray River Pink Salt to taste. Collate the slices into groups and place them upright into a baking dish. Pour any excess cream into the dish and add a couple of small dollops of butter throughout the dish.

Bake, uncovered for about an hour when the potato will be nicely cooked and browned.

If you choose not to stand the slices vertically, the flat ones in the bottom of the dish can be a little 'well cooked'.

Add some Continental Parsley to the mixing bowl before you bake. I love Continental parsley. I think everything (almost) you cook should have it!

Enjoy.