Creamed potatoes with rosemary and cheese

Prep 0 h : 20 m
Cook 1 h : 35 m


  • 1kg all-rounder potatoes (such as desiree or sebago), peeled

    300ml pouring cream

    2 cloves garlic, crushed

    2 small chicken stock cubes, crumbled

    ¼ tsp cracked black pepper

    1 tbsp finely chopped fresh rosemary

    40g finely grated Parmesan


  • Preheat oven to 180°C.

    Oil a shallow 2.5-litre (10-cup) ovenproof dish.

    Using a sharp knife, mandoline or V-slicer, slice potatoes into 2mm slices; pat-dry with absorbent paper.

    Combine cream, garlic, stock cubes, pepper and rosemary in a small bowl.

    Layer a quarter of the potato slices, slightly overlapping, in dish; top with a quarter of the cream mixture.

    Continue layering the remaining potato and cream mixture.

    Press potato firmly with spatula to completely submerge in cream, cover with foil; bake in oven for 1 hour.

    Remove foil; sprinkle with Parmesan.

    Bake, uncovered, for about 20 mins or until potato is tender and parmesan browns lightly.

    Stand for 10 mins before serving.