POTATO & BUTTERNUT CAKE
Wash the potatoes, but leave the skins on. Use a mandolin or very sharp knife and cut the potatoes and butternut in very thin slices, like you would do for a potato bake.
Recipes
COOKING TIME: 90 minutes | YIELDS: 12 portions
Ingredients
- 2kg potatoes
- 1 small butternut
- 250ml Cream - half for the layers and half for the topping
- 250ml Grated Parmeson
- Nutmeg
- Salt and pepper to taste
- 100g butter
Cooking Method:
- Wash the potatoes, but leave the skins on. Use a mandolin or very sharp knife and cut the potatoes and butternut in very thin slices, like you would do for a potato bake.
- Do all this over or in a bowl of water so that all the starch can rinse off the potatoes.
- When you are done, dry the vegetable slices in a salad spinner or a dry cloth and begin layering your cake.
- Use a spring form pan otherwise it will be hard to get the cake from the pan. Alternatively, use a pie dish and just make a pie.
- Butter the pan or spray with non-stick spray.
- Preheat your Char-Broil grill to high
- Pack a layer of potatoes in the bottom of the pan; making sure the potatoes overlap with each other.
- Sprinkle with a tiny bit of salt, a grinding of nutmeg and some black pepper.
- Do another two layers of potatoes the same way and then do a layer of butternut.
- Every third layer or so, drizzle some of your cream over the vegetables, about 1 tablespoon. Repeat the layer until the pan is full.
- Halfway though use your hands and compress the vegetables.
- When the pan is full and you are sure that there is no more space, cover the cake with foil.
- Place some foil over the bottom of the pan too, just in case some of the cream leaks out.
- Place a heavy oven proof plate or some river stones on the foil to compress the cake while it bakes.
- Use a cooking base to elevate your dish from the grid. Place the cake in the middle of your Char-broil grid and close the lid. Bake for about an hour, test with a knife and bake more if necessary.
- Once the vegetables are cooked, beat the remaining cream and mix with the grated Parmesan.
- Spoon over the top of the cake and bake for another 10 minutes to form a gratin topping.
- Remove from the braai, rest for a few minutes and remove the spring form pan if you used one.
- Slice and serve.