Vertical Potato Bake

With its crispy top and creamy base, this is the perfect balance of cheese and herb flavours.

Prep: 15 Minutes 

Cook: 1 hour 15 Minutes

Serves 6-8


  • 2kg waxy potatoes, peeled
  • 125g unsalted butter, melted
  • 1 cup finely grated parmesan cheese
  • 4 tsp thyme leaves
  • Sea-salt flakes and freshly ground black pepper, to season
  • 300ml pure cream


  1. Preheat oven to 180°C. Use a mandolin to slice potatoes 2mm thick, then pat dry with paper towel. Set aside. Combine butter, parmesan and thyme in a large bowl. Add potatoes and toss well. Season with salt and pepper. Arrange vertically in a 11⁄2L capacity baking dish and pour over cream. Cover with baking paper and foil.
  2. Bake for 45 minutes. Remove baking paper and foil, then bake for a further 30 minutes or until crispy and golden on top. Serve.

Author: Andre Martin


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