PARMESAN POTATO GATEAU

SERVES 8

METHOD

1. PREHEAT OVEN TO 190C.
2. BRUSH A ROUND 20CM SPRINGFORM TIN WITH SOME OF THE BUTTER AND PLACE THE POTATO SLICES IN NEAT CIRCLES ON THE BASE OF THE TIN, AS THAT WILL BE THE TOP OF THE GATEAU WHEN TURNED OUT.S
3. ARRANGE POTATOES AROUND THE SIDES OF THE TIN OVERLAPPING AS YOU GO.
4. TOSS THE REMAINDER OF THE POTATOES WITH THE PARMESAN, PLENTY OF SEASONING AND THE REST OF THE MELTED BUTTER. PACK INTO THE TIN AND PRESS DOWN FIRMLY.
5. COVER WITH FOIL AND PLACE ON A BAKING TRAY AND BAKE FOR ±60 MINUTES OR UNTIL THE POTATOES ARE TENDER WHEN PIERCED WITH A SKEWER.
6. REMOVE FROM THE OVEN AND LEAVE TO STAND FOR 10 MINUTES.
7. RUN A KNIFE AROUND THE EDGE OF THE TIN TO RELEASE THE POTATO GATEAU. PLACE A PLATE ON TOP, THEN TURN OVER AND RELEASE THE SPRINGFORM TIN FROM THE GATEAU.
8. GARNISH WITH GRATED PARMESAN AND A LITTLE CHOPPED PARSLEY AND SERVE CUT INTO WEDGES.