- serves 2 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 1 garlic clove, halved
- 2 desiree potatoes, very thinly sliced
- 30 g butter, finely chopped
- 30 g (¼ cup) grated Emmental, Comté or cheddar (see Note)
- 185 ml (¾ cup) pouring cream
Instructions
Preheat oven to 180C. Rub garlic over the base of a 3½ cup-capacity baking dish. Season with salt and pepper. Place one-third of the potato slices in a single layer in baking dish. Scatter with one-third of the butter and half the cheese, and season. Repeat with remaining potato, butter and cheese, finishing with a layer of potato and butter. Pour over cream.
Cover with foil and bake for 30 minutes. Remove foil and bake for a further 15 minutes or until golden and potatoes are tender.
Note
• Comté cheese is available from selected delis.
As seen in Feast Magazine, Issue 15, pg77.Photography by Brett Stevens
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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