This recipe goes well alongside my slow-roasted rib of beef with horseradish cream (recipe below).
500g bintje or other waxy potatoes
1 cup pure cream
sea salt and freshly ground
black pepper
20g unsalted butter,melted
1. Preheat oven to 180C fan-forced (200C conventional).
2. Peel the potatoes and cut into 2mm thick slices,placing the slices in a bowl and covering them with cream to prevent discolouration. Season the slices with salt and pepper.
3. Brush the base and sides of a shallow baking tray or gratin dish with the melted butter. Remove the potato slices from the cream and place in a circle,covering the middle with another circle of potato. (If using a rectangular dish,overlap the slices in lines down the dish until about 2-3cm deep.) Drizzle a little cream between each layer,and pour over any remaining cream.
4. Bake for 50-60 minutes or until lightly browned and tender.
Serving suggestion: Neil Perry's slow-roasted rib of beef with horseradish cream
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.