Creamed potatoes with rosemary and cheese
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.