This recipe goes well alongside my slow-roasted rib of beef with horseradish cream (recipe below).
500g bintje or other waxy potatoes
1 cup pure cream
sea salt and freshly ground
20g unsalted butter, melted
1. Preheat oven to 180C fan-forced (200C conventional).
2. Peel the potatoes and cut into 2mm thick slices, placing the slices in a bowl and covering them with cream to prevent discolouration. Season the slices with salt and pepper.
3. Brush the base and sides of a shallow baking tray or gratin dish with the melted butter. Remove the potato slices from the cream and place in a circle, covering the middle with another circle of potato. (If using a rectangular dish, overlap the slices in lines down the dish until about 2-3cm deep.) Drizzle a little cream between each layer, and pour over any remaining cream.
4. Bake for 50-60 minutes or until lightly browned and tender.
Serving suggestion: Neil Perry's slow-roasted rib of beef with horseradish cream