Cheesy Potato Bake

75 mins


25g Anchor Butter

300ml Anchor Culinary Cream

¾ cup Anchor Full Cream UHT Milk

2 cloves garlic, crushed and finely chopped 

Salt and pepper

1kg potatoes, peeled and thinly sliced

1 cup (100g) shredded cheddar cheese


  1. Preheat the oven to 180°C.   Grease a lasagne style baking dish with butter.
  2. Combine the cream, milk and garlic in a saucepan and bring to a gentle simmer.  Season well with salt and pepper. 
  3. Layer the potatoes evenly in the dish and pour over the cream mixture.
  4. Sprinkle over the cheese. 
  5. Bake for 45 minutes or until the potatoes are tender.  (Cover if the top browns too quickly.)

Serve with seasonal greens