6 potatoes
300ml tub of cream
1 pkt French Onion soup
Slice potatoes into 1cm thick slices, place into a baking dish. Combine cream and soup, pour over potatoes and bake in oven 180°C for 30 minutes.
We thought that this was perhaps a little too strong, and could have used either more cream, or milk or something to cut through the strong onion flavour, or perhaps just use only half a pack of powder. I topped this with some grated mozzarella and chopped tarragon, just because I could. The onion and cream flavours combined to make a silky sort of flavour, helped along pleasantly by the tarragon, so it was apt to use this for this weeks Cookbook Challenge.
This was an entry for The Cookbook Challenge: Week 25 - Silky.
