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Potato & Garlic Bake

You can’t go past a good ol’ potato bake at a family get together. My mum would make her version in the 70s that was her signature dish she would bring along to dinner parties. - Gianni Lastella



1.2kg potatoes

700ml thickened cream

250ml milk

2 heads of garlic

15g salt

5g pepper

1/4 bunch thyme


Preheat oven to 180°C.


Peel and slice potatoes on a mandolin in 2mm thick slices.


Bring to the boil the cream, milk, garlic, thyme, salt, peppers and then set aside.


Oil the bottom and sides of a 28cm x 20cm (approx) baking dish. Pour a little of the cream mixture into the oiled dish. Then add 1/3 of the potato slices, layering evenly. Add a little salt and pepper and then cover with more mixture.


Repeat this process until all the potatoes are in the dish. Cover with the rest of the mixture. Reserve the garlic pieces and thyme for on the top.


Place into the preheated oven and bake for approximately 45-50 mins. It should be golden brown and bubbly on the top and you should be able to slide a knife through easily to know the potatoes are cooked.


Let cool for a few minutes and serve hot.

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