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25 minutes

Potato recipes

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Christmas recipes

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Brinjal recipes

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Grain recipes

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Brinjal recipes

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Potato recipes

Abi’s ultimate potato bake

30 minutes

Abi’s ultimate potato bake

By Abigail Donnelly

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 kg potatoes, peeled
2 cups cream
3/4 cup milk
3 cloves garlic
sea salt and white pepper, to season
120 g pecorino cheese, grated
100g butter
fresh nutmeg, grated

Method

1. Preheat the oven to 180°C. Slice the potatoes thinly – I use a mandolin. Place them in a bowl of water so they don’t brown while you’re peeling them. Drain and pat dry using a clean dishcloth.

2. Place the cream, milk and garlic in a large saucepan and bring to the boil.

3. Add the potatoes and cook for 6 minutes or until just tender but not overcooked. They should still hold their shape. You can remove the garlic if you like. Season well.

4. Grease an ovenproof dish with 2 T butter. Spoon in the potato mixture and scatter over the cheese. Dot with the remaining butter and sprinkle with nutmeg.

5. Bake for 30 minutes until golden brown and bubbling and the potatoes are cooked through.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

Potato salad with herbed chilli dressing

Sliced roast potatoes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Mussels and white beans with tomato and chorizo

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Grilled brinjal and bonito

Easy tomato shakshuka

One-pot chickpea-and-tomato pasta

Smoky paprika-and-tomato baked barley and beans

Chargrilled Asian-style brinjals with noodles

Abi’s ultimate potato bake

Abi’s ultimate potato bake

Ingredients

Method