Creamy Hassleback Potato Bake with Mustard

This hassleback potato bake delivers both creamy potatoes & crispy edges in one dish.

Serves 4

Effort: Moderate

Prep: 15mins

Cook: 60mins

Ingredients

• 9 Small/ Medium potatoes, peeled

• 1 Leek

• 2 Garlic cloves, minced

• 2-3 Tbsp Bitton mustard

• 1/2 Cup parmesan, grated

• 1 Cup tasty cheese, grated

• 400ml cream

• 1 Tbsp butter

• Salt & pepper

Method

1. Preheat oven to 180c fan/ 200c. Grease a 8x8 baking dish (9x13 would also work) with butter. Wash & dice the leek into small pieces before adding to a bowl.

2. Add garlic, mustard, parmesan, half the tasty cheese & cream. Season with salt & pepper before mixing together.

3. Peel potatoes and one at a time place in a large wooden or metal serving spoon. Using a sharp knife, slice potato thinly crosswise, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.

4. Pour cream mixture into the dish, nestle potatoes amongst the mixture, season lightly & cover tightly with foil.

5. Bake for 30mins before removing foil & sprinkling the extra grated cheese. Place back in the oven for 30-40mins to achieve the golden crispy top. Rest for a few minutes before serving.

Hints & tips

Variations - You can add lots of different things to the cream mixture for a variation of flavours - Bacon, herbs - tarragon, thyme, dill, rosemary, lemon juice and of course different cheese blends. Gruyere & vintage cheddar are my top picks.

Try using sweet potato or a mix of both.