Secret Ingredients
- Melted butter , to grease
- 1 kg coliban potato , peeled, thinly sliced
- 70 g butter , melted
- 30 g shredded parmesan cheese
- 1 teaspoon fresh thyme leave
- Salt & freshly ground black pepper
- Salt & freshly ground black pepper
- Mixed salad green , to serve
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Directions
- Preheat oven to 220°C Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.
- Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
- Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.
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