Abi’s potato bake is next-level delicious
Not all potato bakes are created equal – but you can be sure that TASTE Food Director, Abigail Donnelly’s baked spuds are something quite extraordinary.
Ingredients
- Potatoes: 1 kg, peeled
- Cream: 2 cups
- Milk: 3/4 cup
- Garlic: 3 cloves
- Sea salt and white pepper, to season
- Pecorino cheese: 120 g, grated
- Butter: 100 g
- Fresh nutmeg: grated
Method:
- Preheat the oven to 180° C. Slice the potatoes thinly – using a mandolin is a good idea. Place them in a bowl of water so they don’t brown while you’re peeling them. Drain and pat dry using a clean dishcloth.
- Place the cream, milk and garlic in a large saucepan and bring to the boil.
- Add the potatoes and cook for 6 minutes or until just tender but not overcooked. They should still hold their shape. Remove the garlic if preferred. Season well.
- Grease an ovenproof dish with 2 tablespoons butter. Spoon in the potato mixture and scatter over the cheese. Dot with the remaining butter and sprinkle with nutmeg.
- Bake for 30 minutes until golden brown and bubbling, and the potatoes are cooked through.
(Serves 6-8)