Individual potato and sage bakes

Individual potato and sage bakes

40 mins



  • 30g butter, melted
  • 750g Red Jacket potatoes, peeled, thinly sliced
  • 4 garlic cloves, peeled, thinly sliced
  • 125ml (1/2 cup) double cream
  • 1 tablespoon finely chopped fresh sage
  • Salt & freshly ground black pepper
  • Fresh sage leaves, to garnish


  • Step 1

    Preheat oven to 200°C. Drizzle melted butter evenly among ten 80ml (1/3-cup) capacity muffin pans.

  • Step 2

    Combine the potato, garlic, cream and sage in a glass bowl. Season with salt and pepper. Spoon the mixture among muffin pans. Smooth the surface slightly.

  • Step 3

    Bake in preheated oven for 30 minutes or until golden brown and tender. Set aside for 5 minutes to cool slightly. Turn onto a clean chopping board.

  • Step 4

    Arrange the potato bakes on a serving platter. Sprinkle with sage and serve immediately.

Serving size: 10
Recipe courtesy of

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