4 large Agria potato (Caithness Farm)
1 cup milk (Holy Cow)
½ cup sour cream
200gm fresh curds, cut up (Evansdale Cheese)
50gm parmesan cheese
2 Tbsp of fresh chives, cut.
Salt & pepper
Preheat the oven to 190 degrees C. Wash and thinly slice potatoes. Place them in a bowl of water while preparing the sauce. Whisk together milk, sour cream, chives and salt and pepper. Grease an oven proof dish and dry off the potatoes with a clean tea towel. Start to layer the potatoes in the dish, adding a layer of curd and then a layer of potatoes, until you have used all the potatoes. Pour the sauce over evenly and grate the parmesan cheese on top. Bake for 15-20 minutes until soft and golden.
Recipe by: Amy Dougherty
