A potato bake is a great way to prepare potatoes in advance and is perfect for those wanting a change from the usual mashed potatoes. The bake can be kept in the pan it was cooked in and then reheated in the oven whenever you’re ready to serve it, or if you’re cooking a no-fuss dinner like grilled steaks, you can make it fresh.
I like to use dutch cream potatoes for this recipe as their waxy, buttery-yellow flesh holds up well when cooked, but any waxy or all-round potato, such as nicola or desiree, would work just as well.
Line an ovenproof frying pan or a
Peel the potatoes and slice them very thinly. A mandolin is perfect for this task, but if you don’t have one use a very sharp knife. Place a layer of potato slices in the pan, starting in the centre and fanning the pieces out over the base to form a petal pattern. Brush with some of the butter and then cover with another layer of potato slices. Repeat the process until all the potatoes have been used. Brush the remaining butter over the last layer of potato.
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