Side Servings
The classic potato bake
4
Easy
15 minutes
40 to 60 minutes
Wine/Spirit Pairing
Beyerskloof Pinotage 2009
Ingredients
Method
- 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
Ingredients
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
Sorry, but this is utter nonsense!!!!! A while back I tried making a potato bake with raw sliced potatoes – even after 1 1/2 hour potatoes were still not soft.
Now, all my friends say the potatoes have to be boiled first.