An indulgent potato dish made all the better with bushfoods.
- 1.6kg spuds peeled and washed
- 1/2 medium brown onion, halved and sliced fine
- 50gm butter
- 4 cloves of garlic, smashed and diced
- 1 teaspoon mountain pepper
- 1 teaspoon saltbush
- 1 sprig fresh rosemary (10cm long)
- 1 1/2 cups grated tasty cheese
- Pinch of salt
- 600ml of cream
- Preheat oven to 190°C / 170°C fan-forced
- Butter a baking dish to avoid the spuds sticking (I use a square dish 22cm x 22cm x 6cm).
- In a medium saucepan melt butter, garlic, mountain pepper, saltbush, rosemary and a pinch of salt. Cook for a few minutes allowing the garlic to become fragrant.
- Add the cream and bring to a gentle simmer, then turn down to a low heat and cook for a further 5 minutes. Stir occasionally to avoid a skin forming on the cream.
- Turn off and set aside.
- Slice the onion in thin slices. Peel and cut spuds in half and then into 3mm slices.
- In your baking dish, cover the base with potato, add some strands of onion and a pinch of salt (I use The Good Salt). Add another layer of potato, onion & salt and continue layering in the same way until you get to the top of the dish.
- Pour the cream mixture over the potatoes slowly & evenly until it soaks through.
- Top with grated cheese. Cover dish with foil, place the dish on a baking tray to catch any overspill. Bake for at least 2 1/2 hours. Using a skewer or knife, test that the potatoes are cooked through. Remove foil and bake until the top is golden and crispy (about 20 minutes).