Cheesy potato bake
The real trick is to ensure each and every slice of spud is coated with a little of the cream – this helps the bake to bind and set, while ensuring that each slice tastes just right.
- 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.