Recipe courtesy of Chef Christine Murnaghan
cup heavy cream
Coarse salt and fresh ground black pepper
lb russet PEI potatoes
tbsp butter cut into small cubes
fresh thyme sprigs
can of Cider
(Can be made 1 – 2 days in advance)
Preheat oven to 350 F. Line the base and 2 long sides of a 22 x 11cm (base measurement) loaf pan with parchment paper, allowing the sides to overhang.
Use a mandolin or a sharp knife to thinly slice the potatoes. Finely chop the thyme leaves. Place 2 layers of potato in the prepared pan. Top with a li=le cream, bu=er, and thyme. Season with salt and pepper. ConGnue layering with remaining potato slices, cream, bu=er, seasoning, and thyme, finishing with potato.
Fold over the baking paper and cover with foil. Bake for approximate 1 hour or unGl the potato is tender. Uncover and cook for a further 30 minutes or unGl golden. Set aside to cool. Fold over the baking paper. Place a heavy object (such as 2 or 3 cans) on top to compress. Place in the fridge overnight to set.
Preheat oven to 400F. Line a baking tray with baking paper. Turn the potato stack onto a chopping board. Trim the edges and cut into 6 even slices. Place the potato slices, cut-side up, on the prepared tray. Bake for 10 minutes or unGl light golden. Turn and cook for a further 10- 15 minutes or unGl golden.
Red Island Cider Glaze:
1 can of Cider (I used Father Walker’s Dry Cider) – Reduce in a sauce pot un.l thick about ¾.
Serve with hot Red Island Cider glaze. Garnish with fresh herbs like parsley, chive, or thyme. Enjoy!
Best to use Russet Potato for this recipe.
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