Step 1

Preheat oven to 200C/180C fan forced. Line the base and sides of a 6cm-deep, 22 x 11cm (base size) loaf pan with baking paper, allowing the paper to overhang the long sides.

Step 2

Use a mandoline or a sharp knife to thinly slice the potatoes. Line base and side of pan with potato slices, slightly overlapping (this will form the outer “shell”) in a single layer. Sprinkle with 40g (1/2 cup) of the cheese. Reserve 40g (1/2 cup) of the cheese for the top.

Step 3

Top cheese layer with 2 layers of potato, overlapping slightly. Scatter over a little cheese, garlic and butter. Pour over a little stock. Season. Continue layering with cheese, remaining potato, garlic, butter and stock, seasoning between each layer and finishing with potato. Sprinkle with the reserved 40g (1/2 cup) cheese.

Step 4

Fold the overhanging baking paper over the bake. Cover tightly with foil. Bake for 1 hour or until the potato is just tender. Uncover and cook for a further 30 minutes or until golden. Set aside for 20 minutes to cool slightly.

Step 5

Turn potato bake onto a serving board. Cut into thick slices to serve.