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Four Cheese Garlic Potatoes

This is a special occasion side dish that will impress the hell our of your friends and family if they are visiting.

I wouldn’t recommending eating them every week but every once in a while they really do make a meal that bit extra special and memorable.

You don’t have to use all 4 cheese, though I do recommend you use as many you can, 2 at a minimum. If this is the case then use one soft and one hard cheese.



8 – 10 good sized potatoes – I like roosters

200ml fresh single cream

2 – 4 garlic cloves, crushed or finely chopped

4 spring onions

75g cheddar cheese

100g brie

50g grated parmesan

2 fresh mozzarella balls

1/2 vegetable stock cube

Black pepper – from a mill is best



Pre-heat your oven to 180C or GM4


Peel and slice the potatoes as thinly as possible. I use a mandolin which is for slicing vegetables etc thinly and evenly. Lidl and Aldi sell plastic ones every so often.


Pour the cream into a pot, add 1/2 veg stock cube, garlic and a few twists of pepper from a mill.


When almost boiling add the cheddar cheese and stir until it melts through.
Set to one side off the heat


Using a medium sized casserole dish or oven proof dish lay 2 layers of sliced potatoes down. Followed by a sprinkle of parmesan and twist of black pepper.


Do 2 more layers then slice one mozzarella ball and lay this on top.


2 more layers of potatoes then slice and top with brie and a little more pepper


Pour half the cream over. Then finish the final layers until you are almost at the top of the dish. Peel and slice more potatoes if needed.


Pour the remaining cream over then help it drain to the lower layers by tilting the dish.
Top with the remaining grated parmesan.



Cover with tin foil and in the top of the oven for 45 minutes. Place a tray on the shelf underneath to catch drips if this is a worry.
PLEASE NOTE – Cooking times dramatically increase when a domestic oven is full.


Remove the tin foil then pierce the potatoes with a knife. They should be cooked so the knife should glide through. If not, cover and return to the oven until cooked.


When ready, remove the foil the top with the remaining sliced mozzarella ball and chopped spring onion then return to the oven until the top is browned all over.


Serve immediately or allow to cool then cut into even sized pieces. These can be frozen wrapped in cling film. Reheat defrosted portions in a hot oven 180C or GM 4 for 25 – 30 minutes till piping hot all the way through.

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