40 mins
4 Scotty Brand Baking Potatoes
2 Brown Onions
2 large eggs
150ml cream
150ml milk
2 tablespoons corn flour
100g+ of grated cheddar (or another cheese of your choice)
Pre-heat your oven to 200°C then prep your onions by removing the skin.
Take your whole Scotty Brand Baking Potatoes and spiralize them using the spaghetti blade on your spiralizer (not the ribbon blade). Keeping the skin on will only add more delicious flavour. Then spiralize your onions.
Toss both your potatoes and onions together in a colander under the tap to rinse them thoroughly, then take a piece of kitchen towel and blot the veggies to remove as much moisture as possible.
In a large measuring bowl whisk together your eggs, cream, milk and cornflour, seasoned with salt and pepper. Keep whisking to ensure there are no lumps.
Place the potato and onion into a large baking dish, pour over the egg and milk mixture and use a spatula to press down the potato and onions, ensuring they’re well covered. Now liberally sprinkle as much grated cheese on top, as you’d like. We used roughly 100g but this recipe is all about comfort so go wild!
Pop the baking dish into the oven and bake for 40 minutes until the potatoes are soft and the cheese is melted and golden.
The best thing about this recipe is it’s great straight out of the oven as a side dish or just eaten out of a bowl in front of the tv, or once cooled it’ll have a nice quiche-like consistency making for a tasty leftovers lunch!
This recipe was created & photographed by Plate Expectations.
