Recipe — Cheese Potato Torte

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Peel potatoes and cut into 1/2cm-thick slices. place the slices, milk, cream, garlic, thyme, bay leaves, salt and pepper into a pan and cook for 20 to 25 minutes, or until potato is soft. remove from heat and cool.

Preheat the oven to 180C

Roll out the puff pastry and cut into 2 discs, one larger than the other, to fit a 28×4cm-round loose-bottomed cake pan. Place the larger disc into the pan to come up the sides and arrange half the potato on it. Top with slices of ham and cheese. Cover with the remaining potato. Place the other disc of puff pastry to cover the potato. Seal by pinching the two discs of dough together and brush with egg wash.

Bake in the preheated oven for 20 minutes, or until the top of the puff pastry is golden. Serve hot.