lesley
New member
I've been cooking these for years, they're definately my favourite, & if you turn it over on a plate to serve, you have a potato cake. We have them at BBQ's as they are great with chicken.
Serves 4
Prep Time 15-20 mins
Cooking Time 50mins approx
Ingredients
Serves 4
Prep Time 15-20 mins
Cooking Time 50mins approx
Ingredients
- 1.5 kg 3lb potatoes (see Cook’s tips)
- 140g/5oz Butter
- 3 Large garlic cloves, crushed
- Melt the butter, and add the crushed garlic, stir, leave to one side
- Peel and thinly slice the potatoes (see Cook’s tips)
- Pour a small amount of the butter, garlic mixture in an oven proof bowl and brush round(see Cook’s tips)
- Layer the sliced potatoes on top
- Then brush with the butter, garlic mixture
- Keep repeating the layers of butter and potatoes
- Finish with the butter on top
- Bake in a hot oven 220°C 425°F Gas mark 7 for approx 50 mins
- Halfway through the cooking time, press the potatoes down firmly with a potato masher
- At the end of he cooking time, insert a skewer to check if completely cooked, they should be soft all the way through, and nicely browned and crispy on top
- If not, just put them back in the oven for another 10-15 minutes
- When cooked, place a plate on top and carefully turn the bowl over
- Any potatoes will do, but King Edwards are the best, as they’ve got a good resistance to bruising and slugs
- I use a mandolin for really thin slicing
- You can either use a large pyrex bowl or a roasting dish of your choice. If you use a bowl, you can turn it over when cooked and cut it as a cake. Alternatively, dish up straight from the roasting dish
- Large pyrex bowl (2 pints/1Litre)or roasting dish
- 1.5 kg/3lb potatoes
- 140g/5oz Butter
- 3 Large garlic cloves