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1. Preheat oven to 190°C. Spray a shallow ovenproof dish with cooking oil. Put cornflour in a bowl. Add cream and whisk until smooth. Whisk in milk. Season and set aside.
2. Put 1 layer of potato slices over base of prepared dish so they overlap slightly. Pour over a little of the cream mixture. Repeat layering with remaining potato and cream mixture. Cover dish with foil and bake for 1½-1¾ hours, or until potato is tender.
3. Remove foil and sprinkle with cheese. Bake for a further 15-20 minutes or until cheese is melted and lightly browned. Stand for 10 minutes. Sprinkle with chives and serve.