1.4kg russet or Yukon Gold potatoes, peeled and thinly sliced (about 3mm thick)
3 cans (280g) brown gravy or brown gravy-style beef gravy
4 tbsp unsalted butter, cut into small pieces
Instructions
Preheat oven to 190°C. Lightly grease a 9x13 inch white casserole dish or similar baking dish so that the potatoes release easily after baking.
Prepare the potatoes by peeling them and cutting them into thin, even slices, about 3mm thick. Using a mandoline makes this quick and even, but a sharp knife works well; aim for even thickness so the potatoes cook at the same rate.
Open the cans of brown gravy and pour into a medium bowl or large measuring cup. Whisk briefly to smooth out any gaps so the gravy is evenly distributed over the potatoes.
Place about a third of the sliced potatoes in the bottom of the prepared casserole dish, spreading them out in an even layer and fanning them slightly so there are minimal gaps.
Pour about a third of the brown gravy evenly over the first layer of potatoes. Tilt the dish slightly if necessary to allow the gravy to settle into the spaces between the slices.
Dot the sauce-covered potatoes with about a third of the butter cubes, spacing them apart so that each area of the pan gets a little fullness as it bakes.
Repeat the layering process two more times: add another third of the potatoes, another third of the sauce, and another dollop of butter; then finish with the last potatoes, the rest of the sauce poured over the top, and the last of the butter spread evenly. The potatoes should be well covered in the sauce, with a few slices sticking out but mostly submerged.
Cover the baking dish tightly with aluminum foil to trap steam and help the potatoes soften. Place the dish in the middle of the preheated oven.
continue to the next page
