Cheesy potato bake

by Ed Halmagyi


  • 1.25kg Desiree potatoes
  • 300ml cream
  • 100ml dry white wine
  • ½ bunch thyme, finely chopped
  • ½ bunch sage, finely sliced
  • salt flakes and freshly-milled black pepper
  • 200g grated vintage cheddar
  • 100g grated Parmesan


1 Preheat oven to 180°C. Peel the potatoes and slice finely. Mix the cream, wine and herbs in a large bowl, then season with salt and pepper. Mix in the potato slices.
2 Lay ¼ of the potatoes in a medium casserole dish, then scatter some cheddar on top. Repeat with the remaining potato slices and cheddar to fill the dish. Top with Parmesan then cover with foil.
3 Bake for 1 hour, until the potatoes are tender, then remove the foil and bake for another 30 minutes, until well-browned. Set aside to cool for 10 minutes, then slice and serve.

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