Ingredients

The following ingredients have 6 Servings
  • 2kg potatoes, peeled
  • 600ml cream
  • 1 clove garlic, crushed
  • 1 cup grated tasty cheese

Instruction

  • Preheat oven to 180C. Line the based of a 20cm spring form tin with baking paper.
  • Slice potatoes thinly and place in a large saucepan with cream and garlic. Season well with salt and pepper. Bring to the boil, reduce heat, place a lid on the saucepan and simmer for 3 minutes until potatoes are just tender. Use a slotted spoon to remove potatoes from cream mixture, and place in a bowl to cool enough so you can handle them. Reserve the cream mixture.
  • Place a layer of potatoes in the base of the prepared tin. Sprinkle over a little cheese. Add another layer of potatoes, then another sprinkling of cheese. Continue layering until you have used up all the ingredients, finishing with a layer of potatoes. Pour over cream mixture.
  • Bake for 45-50 minutes until golden on top. Remove from oven and allow to cool slightly, then run a knife around the inside of the tin and carefully release the spring and remove the tin round. Carefully slide the potato cake onto a serving dish. Slice and serve.