Creamy potato bake

The trifecta of cream, parmesan and cheddar transform the spuds in this easy potato bake into mouthwatering feast. A little nutmeg and black pepper add a little nuance to the dish.


5-6 large potatoes, thinly sliced
250 ml cream
1 cup cheddar cheese
Parmesan, grated
Nutmeg, ground
Sea salt and black pepper


Preheat the oven to 180°C. Arrange potato slices in a layer in a greased oven-proof dish. Cover with four tablespoons of cream and season with sea salt, black pepper and a sprinkle of ground nutmeg. Repeat until all the potato slices are nestled snugly in the rich nutmeg cream. Top with grated cheddar and Parmesan cheese. Bake for 40 minutes or until golden brown and bubbling. Serve hot with sea salt and freshly ground black pepper to taste.

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