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Cheesy domino potatoes


Serves: 4 as a side
timePrep time: 20 mins
timeTotal time:
Cheesy domino potatoes
Recipe photograph by Ant Duncan

Cheesy domino potatoes

A stylish alternative to roasties, serve these cheesy potatoes alongside your roast dinner

Serves: 4 as a side
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
457Kcal
Fat
19gr
Saturates
12gr
Carbs
56gr
Sugars
3gr
Fibre
6gr
Protein
12gr
Salt
0.7gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1.2kg Maris Piper potatoes
  • 50g salted butter, melted
  • 3 bay leaves, halved
  • 3 sprigs of thyme, leaves picked, plus extra to serve
  • 100g Gruyère or vegetarian alternative, grated

Step by step

Get ahead

Peel, trim and slice the potatoes a few hours ahead, and leave in cold water to stop them discolouring.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Peel the potatoes and trim them into rectangular evenly-sized blocks. (Use the offcuts for mash or soup, just keep them in water until you need them). Using a mandoline, carefully slice the potatoes into 2mm-thick pieces. You can do this by hand with a sharp knife, but it may take a while. Keep the sliced potatoes stacked in order for a neater finished look.

  2. Butter a nonstick baking tray with some of the butter and fan out the potatoes in lines, like fallen dominoes. They should mostly overlap, with just 2-3mm of each potato showing. Brush with most of the remaining butter, tuck in the bay leaves here and there, and scatter over the thyme leaves. Season generously and bake for 30 minutes.

  3. Brush with the remaining butter, scatter over the cheese and bake for another 15-20 minutes until the edges are golden and crispy, and the cheese has melted. Scatter with more thyme, if you like.

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