A creamy, layered potato side with a golden cheese top.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1 kg potatoes, peeled and sliced 2–3 mm thick
- 250 ml cream
- 200 ml milk
- 2 garlic cloves, crushed
- 1 tsp salt
- ½ tsp black pepper
- 20 g butter for the dish
- 120 g grated tasty cheese
Method
- Heat oven to 170°C fan-forced. Butter a medium baking dish.
- Mix cream, milk, garlic, salt and pepper. Layer potatoes in the dish and pour the mixture evenly over them.
- Cover tightly with foil and bake for 55–65 minutes.
- Check the centre with a knife. When almost tender, remove foil and scatter with cheese.
- Bake uncovered for another 20–25 minutes until golden and completely tender. Rest for 15 minutes before serving.