Julie Goodwin's Potato Bake Recipe

eatliveescape

March 29

I think many home cooks of my generation have a go-to potato bake recipe. Mine is straightforward, but I have friends who add all sorts of things to theirs – onion, cheese, bacon and more. Start simple and go on to create your own signature spud bake.

Julie will be at the Robertson Potato Festival this May 4th and 5th, showcasing her culinary expertise on the Master Spud cooking stage, offering a treat for the tastebuds and invaluable insights to improve your skills in the kitchen.

Ingredients (serves 8-10 as a side)

2 kg washed desiree or pontiac potatoes, unpeeled
600 ml thickened cream
3 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
Salt
Ground white pepper

Method

Preheat the oven to 180°C (350F). Slice the potatoes very thinly, using a sharp knife or a mandolin.
Combine the cream, garlic, thyme, salt and pepper in a large bowl. Toss the potatoes through until they are well coated.
Layer the potato in a large baking dish (it doesn't matter what shape the dish is, but it should be around 6 cm deep and have a capacity of about 2.5 litres.) Arrange the top layer neatly, then press down on it firmly.
Cover the dish with good-quality aluminum foil and press down again, so that the foil is touching the top layer of the potato.
Seal tightly on all sides, then bake for 1 hour. Remove the foil and cook for a further 30 minutes.