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Nutritional yeast whipped butter

30 minutes

Berry recipes

Braised duck in caper-artichoke butter

50 minutes

Christmas recipes

1000 layer potatoes

1 hour

16 of 29

1000 layer potatoes

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ resting time

Cooking Time 1 hour

Ingredients

250 g butter
1 cup cream
1⁄2 t ground nutmeg, plus extra to garnish
salt, to taste
white pepper, to taste
10 potatoes, very thinly sliced (place in water while slicing)
10 g fresh sage

For the romesco sauce:

4 red peppers, roughly chopped
4 cloves garlic, crushed
50 g sundried tomatoes
2 T olive oil
salt, to taste
50 g almonds, roasted
2 T olive oil
2 lemons, juiced

Method

1. Preheat the oven to 180°C. Line a large baking dish with baking paper double its size, so that you can fold over the sides later.

2. In a small saucepan, heat the butter, cream, nutmeg, salt and pepper. Bring to simmer, then turn off the heat.

3. Start layering the potatoes into the dish, adding a few sage leaves to every second layer, and spooning over some warm cream on every third layer. If you like, season each layer with white pepper. Continue doing this until you’ve used all the potatoes.

4. Fold the baking paper over the potatoes, cover with foil and bake for 1 hour. Turn off the oven and allow to cool in the oven.

5. To make the romesco sauce, drizzle the peppers and garlic with olive oil and roast at 180°C, or until slightly charred on the edges. While still warm, place in a blender with the remaining ingredients and blend until smooth. Season and set aside.

6. While the potato dauphinoise is slightly warm, carefully slice into 2 cm pieces and turn sideways onto a platter to reveal the layers. Add dollops of romesco sauce and garnish with grated nutmeg.

Cook’s note: Use a mandolin to slice the potatoes very thinly.

Find more potato recipes here.

Photography: Jan Ras
Food assistant: Ellah Maepa

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1000 layer potatoes

1000 layer potatoes

Ingredients

Method