1. Preheat oven to hot, 200C. Lightly grease an 8-cup capacity (25 x 32cm) baking dish.
2. Layer potatoes in prepared baking dish.
4. In a large jug, whisk together cream, milk and stock powder, chives & Italian Herbs. Pour over potatoes. Cover with foil. Bake for 1 hour, until potato is tender.
5. Remove foil. Sprinkle with cheese. Bake a further 15 minutes, uncovered, until cheese has melted and is golden.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 33.5mg||10 %|
|Sodium 200mg||7 %|
|Potassium 812.8mg||21 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 28.3g|
|Protein 6.9g||10 %|
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Calories per serving: 255
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