How to make potato bake
People may not know that potato bake is believed to have originated in the French region of Dauphiné. The dish, known as Gratin Dauphinois, dates back centuries. It was traditionally made with layers of thinly sliced potatoes, cream, and cheese, then baked until golden and bubbling.
Similar to the authentic version of potato bake, you do not need to boil the potatoes before baking. You do not have to wrap potatoes in aluminium foil in the oven.
While this easy potato bake recipe calls for waxy potatoes, such as Yukon Gold or Desiree, other varieties, like sweet potatoes or a mix of root vegetables, can be used to create unique flavour combinations and textures.
• 2kg waxy potatoes, peeled
• 125g unsalted butter, melted
• 1 cup finely grated parmesan cheese
• 4 tsp thyme leaves
• Sea-salt flakes and freshly ground black pepper, to season
• 300ml pure cream
Preheat oven to 180°C. Use a mandolin to slice potatoes 2mm thick, then pat dry with paper towel. Set aside. Combine butter, parmesan and thyme in a large bowl. Add potatoes and toss well. Season with salt and pepper. Arrange vertically in a 11⁄2L capacity baking dish and pour over cream. Cover with baking paper and foil.
Bake for 45 minutes. Remove baking paper and foil, then bake for a further 30 minutes or until crispy and golden on top. Serve.