Sunday, 5 February 2012

Heartstopper Recipe: Gruyere potato bake

2012 is my "Nigella year". So far, there's been more of the eating Nigella than the cooking Nigella, but hey, the intentions are good. I love anything simple when it comes to cooking and I can't be bothered to cook some elaborate dish, that takes time away from, well, my life. Watching Masterchef recently, I came across a Gruyere potato bake, and let's face it, who doesn't love a potato bake? And a gruyere one? To die for. The contestant cooked it with fillet and asparagus, but really it goes with a host of other foods.

Prep Time: 10 mins
Serves 6-8

10 large potatoes (2kgs), peeled and sliced
4 cloves of garlic, finely sliced
100g gruyere cheese, coarsely grated
1- 1 1/2 cups of cream
2 tsp salt (more if you use flaky salt)
ground black pepper

preheat oven to 200C/400F.

Grease the base and sides of a 25cm x 30cm shallow baking dish. Place sliced potatoes with garlic, cheese, cream, salt and pepper in the baking dish.

Toss to combine, making sure that each potato slice is coated with cream. Spread mixture evenly in the dish. Bake until potatoes are tender and golden, about 1 - 1 1/4 hours.


(Recipe found at

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