Make sure you use an ovenproof dish that’s wide and shallow, so you get more of the delicious crispy golden crust. Serve with chops, grilled meat, or fish
1. Preheat the oven to 220°C (200°C fan/400°F/Gas 7). Rub off any excess dirt from the potatoes and put them unpeeled into a pan. Cover with cold water and add the salt. Cover with a lid, bring to the boil, and cook until just tender. The timing will depend on their size, but they should be soft around the edges and slightly firm in the centre. Set aside for them to cool completely.
2. Peel the skins from the potatoes and discard. Using a coarse grater, grate the potatoes into the buttered dish, seasoning between the layers with salt and freshly ground black pepper. Do not press down – they should be light and fluffy.
3. Pour over the melted butter and cream and bake for 20–25 minutes (40 minutes for 12) or until crisp and golden brown.
In the Aga
Bake on the second set of runners in the roasting oven for 20–25 minutes (35 minutes for 12).
The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25) DK.com
See more fabulous recipes from Mary Berry
Visit our potato recipe section for more tasty ways of using this staple ingredient