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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


  • 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


  • 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