Mini Potato Bake Recipe

Recipe Gordon Wright Photographs Sean Calitz Ingredients:

  • 15ml butter
  • 4 medium potatoes, cooked and thinly sliced
  • 1 onion, very thinly sliced (optional)
  • 125g Parmesan cheese, grated
  • 250ml thick cream
  • Salt and freshly ground pepper
Directions: Preheat the oven to 180°C. Using four smallish, shallow, pie-type dishes, put a dollop of butter at the bottom of each dish, then add layers of potato, onion (if using), cheese and a dash of cream. Continue layering (don’t forget to salt and pepper as you go) until all the dishes are three-quarters full. Top off with a last dash of cream and the last bit of cheese and pop into the oven for 20 minutes, or until golden on top and bubbling. Remove from the oven and allow to settle for two-three minutes. Loosen the edges with a knife, carefully slide out of the baking dishes and serve immediately. Scrumptious comfort food. Serves 4 Extracted from 'Veld to Fork' by Gordon Wright (R250, Struik Lifestyle).