Stacked mustard and cheese potato bake
|2 kg||potatoes — sliced into 2 mm rounds|
|olive oil — for drizzling|
|salt and black pepper|
|1 cup||fresh cream|
|1 tbsp||hot english mustard|
|1 tbsp||Dijon mustard|
|5 sprigs||fresh thyme|
|1 handful||fresh parsley — chopped|
|1 handful||mature cheddar — grated|
|1 handful||fresh chives — chopped|
To make the potatoes, drizzle the slices with olive oil and season well with salt and pepper. Stack the slices vertically into a large flat pot in whichever pattern you choose, as long as they are standing up stacked against each other.
To make the mustard cream, pour the cream into a small pot over a medium heat. Add the mustards, thyme and parsley and whisk well to combine. Bring the cream to a boil while whisking, then remove it from the heat.
Pour the hot mustard cream over the potatoes. Pop on the lid and use a spade to create a clear circular space in the coals for the pot. Place the pot into the space, then surround it with medium-low-heat coals, ensuring that no coals touch the pot. Bake with the lid on for 45 minutes, then place a few coals on the lid to brown the top for another 10-15 minutes. Or, bake uncovered in the oven at 180°C for 45 minutes. Add the cheese and grill with the lid off for another 10 minutes to brown, but keep an eye on it. Top with chopped chives and season with salt and pepper.
Beer Pairing: Stout – this comfort food dish is the perfect vehicle to showcase stout’s roasty, toasty flavours. The bitter malt bill is best mates with the rich mustard cream and amps up the umami hits from the cheese.
Recipe extract from Beer Country’s Pots, Pans & Potjies by Karl Tassendorf and Greg Gilowey. Published by Penguin Random House South Africa.
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