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

  1. Potatoes: 1 kg, peeled
  2. Cream: 2 cups
  3. Milk: 3/4 cup
  4. Garlic: 3 cloves
  5. Sea salt and white pepper, to season
  6. Pecorino cheese: 120 g, grated
  7. Butter: 100 g
  8. Fresh nutmeg: grated

Method:

  1. 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.
  2. Place the cream, milk and garlic in a large saucepan and bring to the boil.
  3. 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.
  4. 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.
  5. Bake for 30 minutes until golden brown and bubbling, and the potatoes are cooked through.

(Serves 6-8)

SHOP READYMADE SIDES