Smash Em’s Creamy Parmesan Bake

Smash Em’s Creamy Parmesan Bake

  • Preparation Time: 10 minutes
  • Cooking Time: 35-45 minutes
  • Servings: 8
  • Total Time: 50-60 minutes
Recipe Details and Method

1 bag (1 kg) Caramelized Onion & Roasted Garlic Smash Em’s

2 cups (500 mL) whipping cream

1/4 cup (60 mL) water

2 cloves garlic, minced

3/4 tsp (4 mL) salt

1/2 cup (125 mL) grated Parmesan cheese

Heat the oven to 400ºF (200ºC). Cut the Smash Em’s into 1/4-inch (0.6 cm) slices and spread out evenly – including the onion and garlic in the bag – in a 9 x 13-inch (23 x 33 cm) baking dish.

Combine the whipping cream, water, garlic and salt. Pour over the Smash Em’s and sprinkle with the cheese. Place the dish in the oven and bake for 35-45 minutes until the cream has thickened and the top has browned. Remove from the oven and let cool for 10 minutes before serving.

Note: You can easily cut this recipe in half and bake in an 8 x 8-inch (20 x 20 cm) baking dish.

Array Photo

About the Chef

Karen Barnaby is an award winning chef, product development consultant, food photographer, cooking teacher, author of four solo and five collaborative cookbooks, and Vancouver Sun Food columnist with a low tolerance for food snobs, whiners, and picky eaters. Karen started cooking in Ottawa 45 years ago and her passion took her to Toronto work at the Rivoli and David Wood Food Shop, then to Vancouver at The Raintree, then The Fish House in Stanley Park. In between, she's made guest chef appearances in Mexico, Japan, China and Hong Kong. When not working, she carves spoons, messes about in the fibre arts, travels and hones her photography skills.

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