November 21, 2016

This twist on the original potato bake is not only gratifying to the taste buds but is also pleasing on the eye. It's a wonderfully, satisfying recipe that serves well next almost any other dish, or even as a vegetarian option. The butternut brings a sweetness to the creamy, herb potatoes and the Parmesan balances the flavours, with its salty tang. 

  • Prep: 20 mins
  • Cook: 1 hr 15 mins


6 to 8 Washed med potatoes cut into thin slices (skin on)

1/2 Small butternut peeled and cut into thin rounds, then halved

2 Cloves garlic finely chopped

8 to 10 Sprigs thyme, stalks removed

4 tbsp Extra virgin olive oil

1 1/2 cups Cream

1/2 cup Parmesan cheese finely grated

1 tsp Chilli flakes

Freshly ground salt and pepper


1In an oven proof dish, pack the thinly sliced potatoes and butternut in an upright position around the dish. Drizzle the olive oil over the potatoes.

2Heat the cream, in a pot on the stove, making sure that the cream does not boil.

3Add the chopped garlic, thyme leaves and finely grated Parmesan cheese. Season with freshly ground salt and pepper, then stir until the cheese has melted.

4Remove from the heat and pour the sauce over the potatoes and butternut. Sprinkle the chilli flakes over the top with a little more grated Parmesan.

5Place in a preheated, 180 degree Celsius oven and bake for 45-60 mins, until the potatoes and butternut are tender. (If the potatoes and butternut tops look like they are getting burnt, loosely cover the dish with some tin foil. Remove the foil 15 minutes before the end of the cooking time, so that the top can brown properly.)

6Serve immediately while warm.