Everybody loves a comforting creamy potato bake. These little stacks take a home-style dish into something far more elegant - perfect as an accompaniment at your next dinner party or Christmas lunch.
Ingredients
- 400 g white potatoes small
- 200 g sweet potato
- 1 1/2 cups cream
- 1/2 cup milk
- 1 tsp rosemary chopped
- 1 tsp thyme chopped
- 1 garlic clove crushed
- 60 g gruyere cheese grated
- 1 pinch salt and pepper *to taste
Method
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Step 1Preheat oven to 180C. Brush a 12-hole muffin tin with oil. Peel potatoes and sweet potatoes, and finely slice into very thin rounds. Season well with salt and pepper. Layer into the holes of the muffin tin, alternating a few slices of each type of potato.
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Step 2In a small saucepan, heat cream and milk with the herbs and garlic until just simmering. Spoon over potatoes to fill almost to the top. Sprinkle with gruyere cheese. Bake for 30 minutes until potatoes are tender and golden.
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Step 3Allow to cool slightly, then use a small spatula or spoon to lift each potato stack to a serving plate.
Recipe Notes
Use a waxy or all-purpose potato for this recipe.
Try to choose small to medium-sized potatoes that will fit your muffin tin.
Try to slice the potatoes as thinly as you can. A mandoline slicer is perfect if you have one.
You can use parmesan cheese if you prefer.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Creamy Potato Bake.
Recipe Reviews (1)
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