1hr 15mins
2kg Scotty Brand Potatoes
75g unsalted butter, melted
100ml whole milk
100ml double cream
150g extra mature cheddar cheese, grated
1 tsp garlic granules
70g parmesan, grated
1 tbsp olive oil
A small handful of flat leaf parsley, finely chopped
Black pepper to taste
Sea salt flakes to taste
Preheat the oven to 180°C fan/200°C.
Peel 1.2kg of Scotty Brand potatoes and chop into large chunks. Place in a large saucepan, cover with water and add 1 tsp salt. Bring to the boil before turning down the heat and simmering for 15-20 minutes until the potatoes are soft but not falling apart.
Drain and leave to steam dry in the colander for a couple of minutes. Return the potatoes to the pan and add 50g of unsalted butter, the milk, cream, cheddar cheese and plenty of cracked black
pepper. Mash well until very smooth and creamy, adding a splash more milk and cream if necessary. Taste and season.
Spoon the mash into a baking dish measuring roughly 20cm x 25cm.
Peel the remaining 800g potatoes and slice in half lengthways. Place them cut side down on a chopping board and slice them very finely into half moons.
Add them to a large bowl with the garlic granules, remaining 25g melted butter, 50g parmesan and seasoning. Toss the slices so they are well coated in the mixture and layer them on top of the mashed potato cut side down in three rows and at a slight angle until the surface is completely covered. Brush the top of the potatoes with the olive oil.
Cover with foil and bake for 25 minutes. Remove the foil, sprinkle over the remaining grated parmesan and bake again for 30-35 minutes until the potatoes are golden and crispy.
Sprinkle over the chopped parsley, allow to sit for 5 minutes and serve.
