Side Servings

Kosher potato bake for Passover

8 to 10
Easy
45 minutes
1 ½ hours

During Passover, when we collectively give up leavened breads, grains and pulses, in comes the humble potato to save the day – actually the whole week! A common setback of the adored potato bake is that everyone knows that the golden, crunchy top is often swooped up by the first to serve, but not in this recipe. Arranging the potato slices in an upright fashion allows each humble slice the chance to caramelise beautifully in the oven, while the bottom of the bake becomes unctuous and delicately creamy. A perfectly warming, cosy and crowd-pleasing side to serve as the seasons change. This is a simple yet elegant recipe that deserves to shine in its simplicity!
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Ingredients

Method
  • 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

Ingredients

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!

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Yael  Lapiner

Recipe by: Yael  Lapiner

Yael Lapiner received her training at the Le Cordon Bleu culinary school in London and has since honed her skills abroad and at home in SA. She is also a certified nutritional coach, graduating from Stanford's School of Medicine in the USA. Her passion for cooking and living well influences her style of seasonal, whole, fresh recipes that anyone can cook no matter their ability. “Just like in a well-written recipe, everything in life is about balance and my style of eating, cooking and living embodies just that.

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