This is such a beautiful way to serve the humble potato. With it's creamy layers of soft potato and crispy cheesy topping, you can't go wrong. It's dead simple to make too.
1.2kg Potatoes (we used Desiree)
200ml cream
100ml chicken stock (it does pay to always use real chicken stock*, but if you don't have any, use the "real" chicken liquid stock cartons by Campbell or Continental)
50g butter
1 cup grated tasty cheese
Pre-heat oven to 200C.
Thinly slice potatoes and set aside. Melt down butter and grease a medium sized baking dish with some of it (use some scrunched up baking paper). Layer the potatoes into the baking tray and every second layer or so, sprinkle with salt and pepper. Whisk the cream, stock and butter together with a fork. Pour all over the potato layers and finally top with the grated cheese.
Bake for 45mins or until the potatoes are soft and the top golden brown. If you find that the cheese is burning too quickly lower to 180C and bake for longer.
yum yum yum.
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