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Rustic potato bake casserole with crunchy saltbush crumb

Name: Rustic potato bake casserole with crunchy saltbush crumb recipe
Yield: 6
Ingredients: 1L (4 cups) pure (thin) cream; 6 garlic cloves, crushed; 1kg floury potatoes such as desiree or King Edward, cut 5mm thick (we used a mandoline); 150g crustless semi-dry sourdough bread, torn into chunks (see notes); 17g saltbush; 40.00 ml extra virgin olive oil

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P60 Rustic potato bake casserole with crunchy saltbush crumb

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by Simon Evans

CHEF, BANGALAY SHOALHAVEN

May 30, 2023

Chef Simon Evans puts a fresh twist on an old favourite in this recipe created for Neale Whitaker and David Novak-Piper's Taylor's Of Berry guesthouse.

1L (4 cups) pure (thin) cream
6 garlic cloves, crushed
1kg floury potatoes such as desiree or King Edward, cut 5mm thick (we used a mandoline)
150g crustless semi-dry sourdough bread, torn into chunks (see notes)
1/2 cup (17g) saltbush leaves, roughly torn (see notes)
2 tbs extra virgin olive oil

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Place cream, garlic and a large pinch of salt flakes in a large saucepan over medium-high heat and bring to a simmer
3.

Roughly layer potato in a 36cm x 26cm baking dish and flatten top layer as evenly as possible. Strain cream mixture over the potato. Top with a sheet of baking paper, then a sheet of foil. Bake for 1 hour or until potato is tender.
4.

Place bread in a food processor and pulse until large crumbs. Add saltbush and oil, season with salt flakes and freshly ground black pepper and pulse until just combined.
5.

Discard foil and baking paper. Top bake with crumb mixture and bake for a further 10 minutes or until golden and crispy.