Dr Joanna McMillan's Truffle Tatoe & Red Onion Bake

Dr Joanna McMillan's Truffle Tatoe & Red Onion Bake

Prep
5
Cooking time
30
Serves
4

Method

  1. Preheat the oven to 190°C.
  2. Slice the potatoes and cut the onion into rings. Finely chop the herbs.
  3. Toss the potatoes, onions, herbs, salt and Truffle Infused oil in a bowl.
  4. Transfer to oven proof dish and if using Camembert, slice and layer between the potato and onion. Alternatively, if using Parmesan add for the last 5 minutes of cooking.
  5. Bake for 30 mins.

Ingredients Chevron Icon

  • 400g Kipfler potatoes
  • 1 red onion
  • Handful fresh basil & parsley
  • Salt
  • ¼ cup Cobram Estate Truffle Infused Extra Virgin Olive Oil
  • 50g Camembert or Parmesan cheese
product-photo