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SharePreparation time: 15 minutes
Cooking time: 90 minutes
Crisp on the outside, creamy in the middle and bubbling with cheese, this is the ultimate indulgent side dish. Baked in the wood-fired oven for rich, smoky depth.
Ingredients:
Handful of Maris Piper potatoes
Vegetable oil
6+ garlic cloves, sliced
4 sprigs of rosemary
200g Cheddar and Double Gloucester, grated
200ml double cream
Sea salt and freshly ground black pepper
Fresh parsley, chopped (to garnish)
Method
1. Heat the Oven
Get your wood-fired oven to around 200°C, keeping the temperature consistent throughout the cook.
2. Prep the Potatoes
Place each potato between two wooden spoons or chopsticks and slice across the top to make thin cuts, hasselback style, without cutting all the way through.
3. Season and Arrange
Brush the potatoes all over with vegetable oil, getting into the slits. Season generously with salt and pepper. Nestle them closely together in a Kadai Oven Dish.
4. First Roast – 30 mins
Bake in the wood-fired oven at 200°C for 30 minutes until the tops begin to crisp.
5. Flip and Roast Again – 30 mins
Turn the potatoes upside down using tongs or a spatula and bake for another 30 minutes. This helps them cook evenly and develop a deeper golden colour.
6. Cream and Aromatics – 20 mins
Flip the potatoes back upright. Tuck sliced garlic and rosemary between the slits. Pour double cream between the potatoes so it sinks down and thickens as it cooks. Return to the oven for 20 minutes.
7. Cheese and Finish – 10 mins
Sprinkle over the grated cheeses and return to the oven for a final 10 minutes until melted, bubbling and golden on top.
8. Rest and Serve
Let it sit for a few minutes out of the oven, then scatter with chopped parsley before serving. Best enjoyed piping hot, straight from the dish.