Empty My Fridge
The dish behind my @RedRockDeliAustralia Creamy Garlic Potato Bake chips.
Ingredients
- Garlic · finely grated, crushed8 cloves + 1 cup
- Butter75 g
- Cream300 ml
- Potato · peeled18
- Rosemary · finely chopped4 sprigs
- Pecorino cheese · grated150 g
- Salt
- Black pepper
Instructions
- Preheat the oven to 180°C fan-forced (356°F).
- Gently heat the garlic, butter and cream in a small saucepan over low heat until the butter melts. Do not let it boil, then take it off the heat.
- Slice the potatoes thinly with a mandolin and pat them dry with paper towel or a clean tea towel.
- Lightly grease a deep baking dish of about 20cm x 20cm.
- Layer potatoes, then Pecorino, salt, pepper, rosemary and a drizzle of garlic butter. Repeat until all the potatoes and seasonings are used, then scatter the crushed chips on top.
- Cover with foil and bake for 1 hour 20 minutes, until the potatoes are fully cooked and a knife slides through easily.
- Remove the foil, switch to grill and grill for 10-12 minutes until golden brown.
- Rest for 10 minutes before portioning.
Summarized from Andy Cooks's video. Watch it for the details.
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