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I made this again yesterday and was struck by how easy it is, for quite a
special result. Despite having several stages of prep, none are difficult
at all and the time commitment when you have to be in the kitchen watching
over it is really low. In total I think I spent ten mins chopping onions,
slicing potatoes, etc. then just a few checks on the onions as they fried,
but I was mainly doing other things, then blending and layering up the cake
took no more than ten mins. The rest is oven time.
I’d encourage anyone to try this, even if it looks tricky it really isn’t
and the result of the long cook followed by the brief high temperature
reheat is a very delicious potato dish. Thanks so much Greg & please keep
sharing your recipes!
Should the water in which the potato slices are soaked be salted? Also is
dried rosemary an acceptable substitute for the fresh, or will it not work
for this recipe? Thanks
Hi – I’m struggling with this particular video, can’t get any commentary
(although I seen the annotations fine). Was the voice commentary removed?
This looks like another fantastic recipe by the way…. very
inspirational. I love the flavours that potatoes can provide when they’re
cooked right – that kind of sweet, complex gorgeous flavour of the browned
edges – Maillard reaction if I’m correct? Would love to see a recipe for a
potato topped pie of some kind which exploits the properties of the humble
spud to give an awesome crispy tasty topping. I’m not thinking Shepherd’s
pie, more a sliced layered top similar to this dish with a meat in sauce
below. Meanwhile I’ll try this one :)
Am I correct that no salt is added at any stage? I didn’t see any but want
to check this. Also is it 120g of onions which are peeled and cored (so the
weight of the prepared ingredient is less), or 120g of prepared onion?
Thanks. (Just cooking this by the way)
Can I assume that in an electric fan oven the first cook would be at 160C
(they normally say deduct 20 degrees for fan?) and the second cook around
190C fan? I’m going to try this one next weekend
This looks good! Thinking it may work out well for Thanksgiving dinner. A
small Boar’s Head Ham, A couple of Brined/Roasted Turkey Legs. Maybe
Asparagus, but not sure, yet. (I like Asparagus with Ham) Thanks for
sharing.
Just thought I’d chime in to say I think a plating series is a great idea!
Would love to see more!