1kg medium Desiree potatoes, unpeeled
300ml carton sour cream
2/3 cup milk
35g sachet salt-reduced French onion simmer soup
¾ cup grated pizza cheese
¼ cup grated parmesan
Using a mandolin, slice potatoes into 5mm-thick rounds.
Whisk sour cream, milk and soup mix together in a large bowl until combined. Add potatoes. Stir to coat. Season with salt and pepper.
Transfer mixture to an ovenproof dish (8-cup capacity). Cover tightly with foil.
Cook in a moderate oven (180C) for about 1 hour and 45 minutes, or until potatoes are tender when pierced with a sharp knife. Remove. Discard foil. Sprinkle with combined cheeses. Return to oven.
Cook for a further 15 minutes, or until golden brown. Remove. Stand in dish for 10 minutes before serving.
TIP! We used Desiree potatoes as they’re waxy and hold their shape when cooked. Mandolins are available from most kitchenware shops. For a change, try adding 150g finely chopped ham to the potato mixture before cooking.