Cacio e Pepe Potato Bake

We first had this version of potato bake at Mum’s for her birthday a few weeks ago, and she was raving about the potatoes that my brother had made for her on Anzac Day so it’s actually Sam that we have to thank for this deliciousness. It’s how most things with food happen in our family…how recipes get passed down and on. So thanks Sam for this.

My version I made on the weekend was a bastardised family version. I don’t think I had enough potatoes (but I was only making it for our family of 5), I think I sliced them too thick (as when I used the mandolin they seemed way too thin and I didn’t know how to adjust it) and I think I had too much cream. But anyway! The original recipe is here and I would follow that!

Cacio e Pepe Baked Potatoes

1.5 kilos potatoes thinly sliced (use a mandolin)
2 cups thickened cream
150 grams gruyere or cheddar grated
2 minced or grated garlic cloves
1.5 tablespoons cracked black pepper
1 teaspoon salt
2 tablespoons thyme chopped
20 grams butter
40 grams parmesan

1. Thinly slice the potatoes (I take a little from the bottom when doing by hand so it sits on the bench when slicing)

2. Into a large bowl add in the cream, garlic, thyme, grated cheese and salt & pepper. I used a fancy $10 lock of gruyere from Harris Farm as I was going all out

3. Toss the potato slices into the bowl making sure the every slice of potato is coated

4. Butter a cast iron pot (I didn’t have one so just used a tin) then place the slices upright (vertically), hasselback style – upright and packed tightly. Cover the pan tightly with foil and bake for 1 hour – possibly 1 hour 20 mins (until tender) at 180 degrees then take off the foil and bake for a further 30 mins until crispy and golden. Then sprinkle on a little parmesan when serving

This was Mum’s version which you can see were more tightly packed and also thinner. I will do this next time.

Serve with salad and meat and enjoy! The creamy, garlic and cheesy potato with a crisp on top is hard to beat! Hope you guys enjoy this one as much as our family has and will do!

Cacio e Pepe Baked Potatoes

This vertcial, hassleback style of potato bake is a winner with creamy, cheesy and herby filling. You will love this.
Prep Time 15 mins
Cook Time 2 hrs

Ingredients
  

  • 1.5 kilo potatoes washed and sliced with a mandolin
  • 2 cups thickened cream
  • 150 grams gruyere or cheddar cheese
  • 2 cloves garlic grated or minced
  • 1.5 tbsp cracked black pepper
  • 1 tsp salt
  • 2 tbsp thyme finely chopped
  • 20 grams butter to line the pan
  • 40 grams parmesan to serve

Instructions
 

  • Thinly slice the potatoes (I take a little from the bottom when doing by hand so it sits on the bench when slicing)
  • Into a large bowl add in the cream, garlic, thyme, grated cheese and salt & pepper. I used a fancy $10 lock of gruyere from Harris Farm as I was going all out
  • Toss the potato slices into the bowl making sure the every slice of potato is coated
  • Butter a cast iron pot (I didn't have one so just used a tin) then place the slices upright (vertically), hasselback style - upright and packed tightly. Cover the pan tightly with foil and bake for 1 hour - possibly 1 hour 20 mins (until tender) at 180 degrees then take off the foil and bake for a further 30 mins until crispy and golden. Then sprinkle on a little parmesan when serving

Comments

  1. Yum! I was actually searching through your website looking for this recipe, after seeing the photo the other day!

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