Serve 4 to 8

Ingredients:

800g Sebago potatoes, washed, peeled, finely sliced
30g cultured butter, unsalted
Salt
Pepper
160g Long Paddock Banksia, finely grated
Handful parsley leaves, grated.

Method:

Take a 24cm round pie tray and butter the base and sides. Line with a circle of baking paper to cover the bottom.
Place the potatoes in a bowl and drizzle over the butter and season with salt and pepper. Mix through with hands.
Lay the potato slices, in an attractive pattern, to cover the base of the pie tray. Sprinkle with a third of the cheese. Make another layer of potatoes. Cover with more cheese. Continue and finish with a final layer of potatoes.
Place in the centre of the oven, turn the oven on to 180°C and cook for 45 minutes or until the galette is golden.
Remove from oven. Place a cooling rack over the tray and, using oven mitts to protect your hands, upturn the galette and allow to cool for a few minutes before cutting.
Serve warm with a salad or as a snack.