Crispy Buttery Potato Bake

• 2kg – 2.5kg Medium potatoes, washed
• 1L organic chicken stock
• 1 head of garlic, cut in half as a cross-section A few sprigs of thyme
• 100g cold butter, cubed
• Sea salt and freshly ground black pepper

In a saucepan place, the stock, thyme, and garlic over medium heat to reduce by half for 10-15 minutes. Once the stock has reduced, whisk in the cold butter until emulsified. Strain through a sieve and place in a jug. Slice the potatoes very thinly and place them in water so they don’t oxidize and discolour.

Preheat the oven to 180°C.

Drain the potatoes from the water and pat dry with a clean kitchen towel. In a Le Creuset Heritage Rectangular Dish, arrange the potatoes in neat, tight rows, making sure to pack them on their sides.

Try to put as many potatoes as you can, as they will shrink slightly whilst cooking. Pour the reduced stock over the potatoes and season lightly or as desired. Be mindful of how much seasoning is used as the reduced stock can be very salty.

Bake for 90 minutes being sure to generously baste every 15 minutes with melted butter. The potatoes will be crisp and flavourful. Serve hot. Cook’s tip: Use a mandolin to help slice your potatoes. This will ensure that the potatoes are super thin and the same thickness for even cooking.