We’ve turned this vibrant potato bake recipe into a meal by topping it with hot smoked salmon and creamy camembert.
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Preheat oven to 180°C. Generously grease a 12-cup (3L) baking dish with the butter. Arrange the combined potato and onion in the prepared dish.
Whisk the cream, stock, wine or extra stock, garlic and chopped dill in a medium bowl until well combined. Season. Pour over potato mixture in the dish. Top with salmon and camembert.
Bake for 1 hour or until the potato is tender and golden. Sprinkle with dill sprigs to serve.
COOK. STORE. SAVE.
Freeze any leftover stock in an airtight container or ice cube trays for up to 2 months. Thaw overnight in the fridge before using.