Jewish holiday
1 ½ hours
Kosher potato bake for Passover
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Kosher potato bake for Passover
8 to 10
Easy
45 minutes
1 ½ hours
Ingredients
- 1 ½ cups long-life cream
- 40 g unsalted butter, melted
- 2 cloves garlic, minced
- 2 t salt
- 2 t black pepper
- 1.5 kg starchy potatoes
- 20 g cold butter, cubed
- 2 sprigs thyme, leaves picked
Method
1. Preheat the oven to 180°C. Place the cream, melted butter, garlic, salt and pepper in a large bowl. Mix well to combine and check the seasoning. Potatoes can take a lot of salt, so be generous.
2. Rinse, peel and slice the potatoes to a thickness of 5 mm. This step can be made easier by using a mandolin if you have one. As you slice the potatoes, add them to the cream-and-butter mixture to prevent browning.
3. Tightly stack the potato slices, upright in rows, into a 36 cm ovenproof baking dish.
4. Pour over the remaining cream-and-butter mixture, dot with the cold cubed butter and sprinkle over the thyme leaves. Cover tightly with foil and bake for 1 hour or until the potatoes are tender. I like to insert a small, sharp knife into the bake to check for tenderness without ruining the appearance of the layers.
5. Remove the foil and return to the oven for a further 30 minutes to brown the top for that delicious crust. Remove from the oven and allow to cool slightly before serving.
Cook’s note: If you are keen to make this dish outside the restraints of Passover protocols, I highly recommend adding 150 g grated Gruyere, Parmesan or even creamy goat’s cheese to the cream for an even more decadent result!