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Sunday, 16 December 2012

Sage and Garlic Butter Potato Cake

This is essentially a recipe I read in an Italian cookbook of my sister in-laws. I've not seen this approach anywhere else since so therefore I am sharing. It is caring after all. Decadent but unreal.

10 potatoes thinly sliced
3 or 4 garlic cloves thinly sliced
50 gms butter
1/2 bunch sage leaves
200 ml cream
Salt and pepper
1 slice prosciutto
1/2 an onion thinly sliced

Melt the butter with the garlic and sage in a small saucepan until fragrant then remove from the heat. Wet 2 sheets of grease proof paper and line a spring form tin. Layer in the potato, pouring over some butter and sage leaves, topping with parmesan and salt and pepper each time. Should be enough for 3 layers. With the final layer place on some thin strips of prosciutto and the onion, pour over the cream, add some more parmesan and salt and pepper. Cover with foil and bake in a 180C oven for 45 minutes. (Its a good idea to place a tray underneath to catch any cream/butter). Remove the foil and bake for another 15 or until golden and tender.

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