Cacio e Pepe Potato Bake

Cacio e pepe potato bake, made using our Potato Utopia Four Cheese Gratin by Sophie Fisher

it’s golden, oozy and makes the perfect side to wow your guests.

Cacio e Pepe sauce:

• 10 g butter
• 1 clove garlic, minced
• 300 ml pouring cream
• Salt, to taste
• Freshly cracked black pepper
• 100–135 g Parmigiano Reggiano, finely grated

Method:

1. Preheat oven to 220C. Arrange frozen potato gratins in a baking dish and bake for 15 minutes until just starting to soften.
2. Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Add cream, season with salt and plenty of cracked black pepper, and bring to a gentle simmer.
4. Remove from heat.
   
5. Stir in Parmigiano Reggiano until melted and smooth. Pour the cream mixture evenly over the par-baked potatoes. Top with extra grated
   cheese and cracked pepper.
6. Cover tightly with foil and bake for 15–20 minutes until bubbling.
7. Uncover and bake for a further 5–10 minutes until golden on top.