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The classic potato bake

By Abigail Donnelly
4
Easy
15 minutes
40 to 60 minutes

Ingredients

  • 6 potatoes, peeled
  • 2 T butter
  • Sea salt and freshly ground
  • Black pepper
  • 4 cloves garlic, finely chopped
  • 2 cups cream
  • 2 bay leaves
  • 1 cup grated Parmesan
  • Fresh sage, for serving

Method

Preheat the oven to 180°C.
Slice the potatoes into 1 cm-thick rounds and place in water to prevent discolouring.
Grease a medium-sized baking dish with butter and lay some of the potato slices on the base of the dish, seasoning to taste and scattering over a little of the garlic and a dash of cream.
Repeat until all the potato is finished, slotting in the bay leaves, then top with the grated Parmesan and a few fresh sage leaves.
Bake for an hour, or until golden and bubbling, and a knife is easily inserted through the layers of potato. Leave to cool briefly before serving.

Per serving: 2599 kJ, 12.5 g protein, 50.4 g fat, 27.1 g carbs