Curd Potato Bake



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


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