A creamy, cheesy side dish is a great way to add extra fat to the person with CF’s meal, without having to eat the same thing yourself. This potato bake goes with a lot of different dishes.

I served it with roasted kangaroo and a salad with roasted pumpkin and tomatoes, but it would also go well with steaks, or a roasted chicken. As an aside, my German-made meat thermometer has markings with the correct temperature for beef, veal, lamb, pork and chicken, but it didn’t say a thing about kangaroo. I guess I can’t really be annoyed about that one ….

Ingredients

• 6 potatoes, peeled and finely sliced
• 2/3 cups of cream
• 1/2 cup of chicken stock
• 1 tbsp fresh rosemary leaves, chopped
• 2 garlic cloves, minced
• Salt and pepper
• 1 cup grated cheese

1. Preheat oven to 160C.
2. Mix together the cream, stock, rosemary and garlic. Add salt and pepper to taste.
3. Layer a third of the potato slices across the base of an oven proof dish. Pour over a third of the cream mixture, and sprinkle with cheese. Repeat with the remaining potatoes and cream, but do not put cheese on the top layer.
4. Cover potato bake with foil and place in the oven for one hour.
5. Take foil off the potato bake and cover with cheese. Place back in the oven for 10 minutes or until cheese melts.