Name: Creamed potatoes with rosemary and cheese
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 1 kilogram potatoes, peeled; 300 millilitre cream; 2 clove garlic, crushed; 2 chicken stock cubes, crumbled; 1/2 teaspoon cracked black pepper; 1 tablespoon finely chopped fresh rosemary; 1/2 cup (40g) finely grated parmesan cheese

Ingredients

1 kilogram potatoes, peeled

300 millilitre cream

2 clove garlic, crushed

2 chicken stock cubes, crumbled

1/2 teaspoon cracked black pepper

1 tablespoon finely chopped fresh rosemary

1/2 cup (40g) finely grated parmesan cheese

Method

1.Preheat oven to 180°C (160°C fan-forced). Oil a 2.5-litre (10-cup) gratin dish.

2.Using a sharp knife, mandoline or V-slicer, cut potatoes into thin slices. Pat dry with absorbent paper.

3.Combine cream, garlic, stock cubes, pepper and rosemary in a small bowl.

4.Layer a quarter of the potato slices, slightly overlapping, in dish and top with a quarter of the cream mixture. Continue layering with remaining potato and cream mixture.

5.Press potato firmly with spatula to completely submerge in cream, cover dish with foil; bake 1 hour. Remove foil and sprinkle with cheese. Bake a further 20 minutes or until potato is tender and cheese browns lightly. Stand 10 minutes before serving.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%