Mustard Cream Vertical Potato Bake
This is traditional potato bake version 2.0. Get the best of both worlds with a crunchy top and creamy bottom.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 45 mins
1.5 – 2 kg large potatoes, sliced into 2 mm rounds
1 C (250 ml) fresh cream
4-5 sprigs of fresh thyme, chopped
a small handful of flat leaf parsley, chopped
a big handful of grated mature cheddar
sea salt and freshly ground pepper
Preheat the oven to 200 ºC.
Wash the potatoes but leave the skin on. Using a mandolin or a knife, slice the potatoes (skin on) into 2 mm rounds (as evenly as you can if using a knife). Tip: slice one small lengthways piece off each potato before you slice on the mandolin, this way each round of potato slices with one flat edge – this makes standing them in the dish much easier.
Drizzle the potato slices with olive oil and season well with salt and pepper. Stack the slices vertically into a roasting tray that is deep enough to hold the cream and set aside.
Pour the cream into a small saucepan over a medium-high heat. Add the mustard, thyme and parsley and whisk well to combine. Bring to the cream to a boil while whisking and then remove it from the heat.
Pour the hot cream over the potatoes then top with half of the cheese and cover with foil. Bake for 45 minutes.
At the 45 minute mark, remove the foil and top the potato with the remaining cheese. Bake for a further 15-20 minutes until golden. Garnish with chopped chives and season with salt and pepper.