Thinly sliced potatoes, chicken stock and cheese are carefully layered in this impressive side dish. The resulting bake will be a pleasure to look at and serve to your guests, while the taste is a true melt-in-your-mouth experience.
1.5kg desiree potatoes, peeled
120g (1 1/2 cups) pre-grated cheddar
4 garlic cloves, thinly sliced
25g butter, finely chopped
185ml (3/4 cup) salt-reduced chicken stock
5 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Line the base and sides of a 6cm-deep, 22 x 11cm (base size) loaf pan with baking paper, allowing the paper to overhang the long sides.
Step 2Use a mandoline or a sharp knife to thinly slice the potatoes(1.5kg desiree potatoes, peeled). Line base and side of pan with potato slices, slightly overlapping (this will form the outer “shell”) in a single layer. Sprinkle with 40g (1/2 cup) of the cheese (120g (1 1/2 cups) pre-grated cheddar). Reserve 40g (1/2 cup) of the cheese for the top.
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Step 3Top cheese layer with 2 layers of potato, overlapping slightly. Scatter over a little cheese, garlic (4 garlic cloves, thinly sliced) and butter (25g butter, finely chopped). Pour over a little stock. Season. Continue layering with cheese, remaining potato, garlic, butter and stock (185ml (3/4 cup) salt-reduced chicken stock), seasoning between each layer and finishing with potato. Sprinkle with the reserved 40g (1/2 cup) cheese.
Step 4Fold the overhanging baking paper over the bake. Cover tightly with foil. Bake for 1 hour or until the potato is just tender. Uncover and cook for a further 30 minutes or until golden. Set aside for 20 minutes to cool slightly.
Step 5Turn potato bake onto a serving board. Cut into thick slices to serve.