JANA’S MUM’S POTATO BAKE
Served with green peppercorn beef, and greens tossed in lemon and herbs
“This is one of my mum’s go-to dishes. It only has a handful of ingredients, is super tasty and feeds the whole family. I grew up eating her potato bake all the time. When I moved out, I started cooking it for myself, but it never tasted quite as good, as hers. When I asked her, what I was doing wrong, she revealed her secret! I used to layer the potatoes and add cream, salt, pepper and cheese at the very end. The secret to making it extra tasty is to add salt, pepper and a bit of cream to each individual layer of potato slices. It makes all the difference! When I get homesick, I cook this dish and have it with salad or as a side with meats.”
Ingredients:
1kg Potatoes
300ml cooking/pouring cream
Grated cheese, up to you how much you like to use (Mum always uses gouda, but cheddar or gruyere works well too)
pinch of nutmeg
salt & pepper
Ingredients:
1kg Potatoes
300ml cooking/pouring cream
Grated cheese, up to you how much you like to use (Mum always uses gouda, but cheddar or gruyere works well too)
pinch of nutmeg
salt & pepper
Dux Gutz accompaniment: Green peppercorn beef:
Choose a cut of beef that’s good for slow cooking such as blade, chuck, rump (yes, rump can do the trick), or brisket, and ideally cut 4-5cm steaks. But any size is fine. The smaller the pieces, the less you’ll need to cook the meat for it to go tender, but you’ll lose more moisture. Large chunks take longer to become tender, but are so much juicier.
Coat the beef liberally in salt, pepper, and canola/veg oil. Give it a good sear either in a very hot pan or in the oven at full ball. You want it a dark caramel on all sides and smelling delicious.
Add enough water to your pan / roasting tray to submerge the beef. Keep all the fat and juices in the liquid. Add woody herbs and a handful or two of green peppercorns (up to you how much, depends on how peppery you want it).
Cover with a lid, or baking paper and foil, and slow cook in the oven, or slow-cooker if you have one, at 110-140 for 3-8 hours. Check every couple of hours and top up water if needed to keep the beef submerged.
The beef is ready when it’s falling apart at the slightest touch. Carefully remove it with a slotted spoon or whatever else you’ve got lying around that will ideally keep it intact. But if it falls apart that’s fine, still tasty as.
Now… taste the liquid. How is it? Too salty? Add lemon or red wine vinegar. Not enough flavour? Reduce it on the stove until the flavours are more concentrated. Add a few more woody herbs while you’re at it. Try to let the green peppercorns do their thing and look for that lovely deep herby/peppery flavour they bring. The liquid doesn’t need to be thick – we’re not making a gravy. When you’re happy with the flavour, spoon it over your beef along with some olive oil and a pinch of salt. Serve with Jana’s delicious potato bake, and some steamed greens tossed in olive oil and lemon juice.
