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Creamy potato and rosemary bake
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Prep Time:
30 minutes
Cook Time:
41 minutes
Total Time:
71 minutes
Indulge in this irresistibly creamy potato dish!
Ingredients:
  • 1kg potato
  • 11.80 gm dijon mustard
  • 126.25 gm pure cream
  • 1 egg yolk
  • 20.00 ml fresh rosemary leaves
  • 125.00 ml grated gruyere cheese
Instructions:
  • 1. Pierce each potato 5 times with a fork. Place the potatoes evenly spaced on a large microwave-safe plate. Microwave on HIGH for 5 to 6 minutes until just tender. Remove plate from the microwave when done and allow it to cool. Slice potatoes into 1cm-thick slices.
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 21cm (base) round pie dish. In a jug, combine mustard, cream, egg yolk, salt, and pepper. Whisk until smooth.
  • Layer one-third of the potatoes in a slightly overlapping pattern on the bottom of the dish. Sprinkle one-third of the rosemary leaves and one-third of the cheese. Repeat layers two more times with the remaining ingredients. Pour the cream mixture over the layers. Bake for 35 minutes until the potatoes are cooked and the cheese is golden. Let it rest for 10 minutes before serving. Enjoy!

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