Dr Joanna McMillan's Truffle Tatoe & Red Onion Bake

Ingredients

• 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

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.