Creamy potato stacks

Cook potatoes in gently boiling salted water until three-quarters cooked. Drain. When cool enough to handle, slice thinly. Make stacks of sliced potato and transfer to a smallish, shallow, baking paperlined ovenproof dish that snugly fits the potatoes. The potatoes can be prepared up to 1 hour in advance.

Preheat oven to 190°C fanbake. Pour cream over potatoes, dab with butter and season with salt and pepper. Cover dish with tinfoil and bake for 20 minutes. Coordinate pork and potatoes so that the potatoes go in the oven 10 minutes before the pork, and both come out together.

Turn on the grill (if the baking paper stands high above dish, snip with scissors to prevent it catching alight), and move the oven rack closer to the grill. Grill potatoes under hot grill for several minutes until lightly golden.

Use a fish slice or similar to transfer potato stacks to a serving plate. Spoon over any creamy sauce and serve.

From Taste magazine, April 2011.