6
Medium
30 minutes, plus overnight chilling time
1 hour 1. Preheat the oven to 180°C. Layer the sliced potatoes in a buttered baking dish. Heat the cream, milk, garlic and nutmeg in a saucepan, season, then pour over the potatoes. Cover with foil and bake for 45 minutes, then uncover and bake for a further 15 minutes until golden and tender.
2. Remove from the oven, allow to cool slightly, then cover with foil and place a heavy weight on top. Chill overnight until firm.
3. Cut into neat squares or rectangles. Heat a little butter in a pan and fry the portions on both sides until crisp and golden.
4. To serve, drizzle with the green goddess dressing and chimichurri, and scatter with grated smoked Stanford.
Find more potatoe recipes here
Productions: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones
