Potato bakes are one of my favourite ways to enjoy this veg. The potatoes become creamy and delicious while retaining the lush flavour of the cream. To spice it up a bit I like to add in some harissa butter which really melts into the potato to create the most delicious sauce!
Serve on a cold night as a side to almost any roast and you’ll have everyone smiling from ear to ear.
Let’s get cooking…
Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.
Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes. Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.
Mix together the cream and milk then pour over the potatoes. Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.
Swaps…
This can easily be made vegan by substituting the cream with coconut milk/cream and using a plant based butter.
Ingredients
4 potatoes, thinly sliced
1 1/2 cups cream
1/2 cup milk
salt
pepper
4 tblsp butter
2 tsp harissa paste
2 tsp thyme
Directions
- Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.
- Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes.
- Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.
- Mix together the cream and milk then pour over the potatoes.
- Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.
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