Preheat the oven to 400F/200C. Peel and cut the potatoes into 1/8 inch thick slices.
While the cream is heating up, butter a casserole dish.
Continue cooking the cream and spices for about 4-5 minutes.
Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes.
I used two kinds of cheese for this recipe. Here is an aged paneer.
Chop the paneer into little cubes.
Then add the chopped paneer and yogurt cheese and gently mix again.
Spoon a little bit of the cream into the bottom of the casserole dish.
Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining mixture over the top of the potatoes.
Cover the baking dish leaving one corner open for the steam to escape. Bake for 40 minutes or until the potatoes are fully cooked.
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