• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 600g US Russet potato
  • 200g US Blue Purple potato, diced
  • 50g beef bacon
  • 3 eggs
  • 100g cream cheese
  • 40g Parmesan cheese, grated
  • 250ml cooking cream, to cook the dices US Blue Purple potato
  • 10g fresh thyme
  • Garlic Cream:
  • 300ml cooking cream (100 ml for the mix and 200 ml for the side sauce)
  • 30g garlic, chopped
  • 5g nutmeg powder
  • 50g fresh garlic
  • 10g salt, for seasoning
  • 5g pepper, for seasoning


  1. Peel and boil the US Russet potatoes. Add salt and butter to the US Russet potatoes and start mashing till smooth and fine. Set aside.
  2. Saute diced US blue purple potato in butter. Add in cream, fresh thyme, nutmeg powder, beef bacon and simmer until half cooked.
  3. Season with salt and pepper to taste.
  4. Mix fresh cream cheese with parmesan, garlic cream (recipe below), egg yolk, fine mashed US
  5. Russet potato and the half cook US Blue Purple potato. Mix well until smooth.
  6. Pour in cake mould (previously buttered) and bake at 130ºC for 30min. Remove when the top is golden brown and set aside. Slice like a cake and serve.
  7. Garlic Cream
  8. Infuse garlic and thyme in cream, Bring the mixture to a boil and leave to simmer for a few minutes, then blend all the ingredients together.
  9. Season to taste. Garnish with chopped chives and serve with potato gateau.

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