Italian-Style Layered Potato Bake
Ingredients
200g Nowra Triple Cream Brie
500g Potatoes
2 eggs
Small punnet cherry tomatoes
100g Parmesan Cheese
500g ’00’ pasta flour
Spring Rosemary
Salt & Pepper
Method
Pre-heat oven to 180°C. Peel and boil the potatoes until soft. Rice the potatoes through a sift or potato ricer keeping it light and fluffy, add 1 1/2 eggs (add extra half if mixture feels too dry), grated 100g parmesan cheese, 500g ‘00’ pasta flour and season to taste. Combining all ingredients together.
Press out half the mixture onto lined rectangle tray (approx 25cm x 15cm) slice 200 grams of triple cream brie and add layer of potato mixture to top. Top with whole cherry tomatoes and rosemary, lightly spray with olive oil spray and bake for 20-25 minutes until golden on top.