1 Kg of ‘Maris Piper' potatoes - peeled
75g freshly grated Parmesan cheese
Butter
Sea salt
Freshly ground black pepper

METHOD

Slice the peeled potatoes finely into rounds about 1mm thick (slicing on a mandolin is easiest).

Generously butter a 15cm round cake tin and arrange a layer of potatoes in a circle over the base, neatly overlapping each slice. Drizzle with a little of the melted butter, sprinkle with some of the Parmesan and season with salt and pepper. Continue layering, drizzling with butter, sprinkling with cheese and seasoning, until all the potatoes have been used.

Drizzle the remaining butter over the top and cook in a preheated oven at 220 ?C, Gas mark 7 for approx 40-50 minutes or until tender.

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