Serves 8
75 g unsalted butter, melted
1·75 kg Desirée or King Edward potatoes, peeled
75 g freshly grated Parmesan
Salt and freshly ground black pepper

Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Brush a circular spring-form tin 20 cm in diameter and 7 cm in depth with some of the butter. Pick out three of the larger potatoes, each about 10 cm long. Cut into thin slices lengthways, using either a mandoline or a food processor. Line the base of the tin with a circle of potato slices – this will be on show when the gateau is turned out. Arrange the rest of the long potato slices around the sides of the tin, overlapping them as you go. Thinly slice the remainder of the potatoes and toss with the Parmesan, plenty of seasoning and the rest of the melted butter. Pack into the tin and press down firmly. Cover with buttered foil and place on a baking tray. Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender when pierced with a skewer. Remove from the oven and leave to stand for 10 minutes. Run a knife around the edge of the tin to release the potato gateau. Place a plate on top, then upturn the plate and tin. Lift off the spring-form tin, and serve cut into wedges.

APRIL 2004
RECIPE TAMSIN BURNETT-HALL
STYLING LUCY ELWORTHY
PHOTOGRAPHS BILL KINGSTON