Cheesy, peppery potatoes: what's not to love? Be sure to use a small baking dish to keep the potatoes compact and lush while the tops crisp up.
- 600 g potato, peeled, sliced into ½ inch rounds
- 2 tbsp butter
- 2 tsp black pepper
- ¼ cup milk or cream
- ¼ cup stock, chicken or beef
- ¼ cup pecorino
- ¼ cup gruyere cheese
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.
Preheat the oven to 200°C and butter a small glass or ceramic dish.
In a small frypan heat butter until it melts and bubbles up. Add in pepper and stir for a minute and then whisk in milk or cream and stock and cook for a couple of minutes until thick and bubbly.
Toss the sliced potatoes in the pan and coat well. Arrange the potatoes Hasselback and pour the remaining butter stock over the top.
Cover with grated gruyere and pecorino and cover with foil, bake for 30-40 mins, until the potatoes are cooked through.