Your Daily Veg

Joe Woodhouse · Your Daily Veg

I used to make this with the potatoes cut into slices and all laid out flat, which works just fine. But standing the potato slices up gives a brilliant crunchy element on top, while the bottom half steams and softens, going wonderfully creamy. When slicing the potato, a mandolin is great but by hand is fine; what’s important is to slice them as evenly as possible.