The classic potato bake

The classic potato bake

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  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Alma Pretorius
    July 4, 2022

    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.