Alpine pepper potato cake
10g Alpine pepper
60g melted butter
4 large potatoes, peeled, boiled but firm and very thinly sliced
60g parmesan, flaked
Add the Alpine pepper to the melted butter. On an oiled tray, arrange 4 rows of potato slices brushing each layer with the flavoured butter. Sprinkle with the Yakajirri and finish the top with the parmesan. Bake at 180ºC for 15 minutes and if desired, further grill the top to brown.