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10 minutes
30 minutes
40 minutes
- 30g butter, melted
- 750g desiree potatoes, peeled, thinly sliced
- 4 garlic cloves, peeled, thinly sliced
- 125ml (1/2 cup) double cream
- 20.00 ml finely chopped fresh sage
- Fresh sage leaves, to garnish
- Preheat your oven to 200°C. Evenly distribute melted butter among ten 80ml (1/3-cup) capacity muffin pans.
- Mix the potato, garlic, cream, and sage together in a glass bowl. Season with salt and pepper. Divide the mixture into muffin pans and gently smooth the top.
- Bake in a warm oven until golden brown and tender, about 30 minutes. Let it rest for 5 minutes before transferring to a clean chopping board.
- Place the potato bakes on a platter, sprinkle with fresh sage, and serve promptly.
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