Country Italian Potato Bake

Ingredients

• 160ml (2/3 cup) Massel Chicken Style Liquid Stock
• 1.5kg white potatoes, peeled, very thinly sliced
• 70g (1 cup) finely grated parmesan
• 100 (1 cup) grated mozzarella
• 40g butter, finely chopped
• 3 garlic cloves, crushed
• 2 tsp dried Italian herbs
• 4 thin slices prosciutto

Method

1. Preheat oven to 200C/180C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with baking paper, extending paper 5cm above all sides.

2. Arrange 2 layers of potato slices over the base and sides of prepared pan. Sprinkle with 1/4 cup parmesan and ¼ cup mozzarella. Arrange another 2 layers of potato over the top. Top with 1 tbs each of the cheeses, ¼ of the butter and a little of the garlic and herbs.

3. Carefully drizzle over 2 tbs of the stock and top with one slice of prosciutto. Top with another 2 layers of potato. Repeat layering three more times with cheeses, butter, garlic, herbs, stock and prosciutto. Arrange remaining potato over the top (this will be more than 2 layers) and sprinkle with remaining cheese.

4. Fold overhanging baking paper over the cheese and cover pan tightly with foil. Bake for 1 hour. Discard foil. Bake for a further 30 mins or until top is golden and potato is tender. Stand in pan for 40 mins. Carefully turn potato bake onto a serving plate. Serve cut into slices (see notes).

Notes

Use good-quality prosciutto that’s sliced very thinly.

If potato bake isn’t firm enough to cut, allow it to stand for an extra 15-20 minutes or until firm enough to cut.