ULTIMATE POTATO BAKE
INGREDIENTS (SERVES 4)
1 knob Ashgrove herb and garlic butter
3 spring onion sticks, finely sliced
1 garlic cloves, finely diced
few sprigs of thyme, roughly chopped
1 cup Ghost Rock white wine
10 chat potatoes, parboiled and cut into quarters
250mL Ashgrove creme fraiche
2 pinches truffle salt
200g brie cheese
8 thin proscuitto sliced
Preheat oven to 180 degrees.
Put the butter, speck, spring onion, garlic and thyme in a cold pan and turn on a medium heat. Cook for 5 minutes or until the speck has caramelised. Add the wine and let it reduce by about half. Stir in the creme fraiche and add the potatoes and salt. Cook the potatoes for a few minutes and add the cheese and proscuitto.
Cook in the oven for 30 minutes.