Ingredients

Method

• 1 kg potatoes, peeled and very thinly sliced
• 2 cups cream
• ¾ cup full-cream milk
• 2 garlic cloves, crushed
• ¼ t ground nutmeg
• sea salt and freshly ground black pepper, to taste
• butter, for frying
• 80 g Woolworths smoked Stanford cheese , finely grated
For the green goddess dressing, blend:
• 20 g fresh parsley
• 10 g fresh tarragon
• 150 g plain double-cream yoghurt
• 2 T lemon juice
• 2 T olive oil
For the chimichurri, blend:
• 20 g fresh coriander
• 20 g fresh Italian parsley
• 1 garlic clove
• 2 T red wine vinegar
• 3 T olive oil

Method

Ingredients

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