A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.


I knew how to make this dish before I was able to pronounce it. I first learned it at catering college in Killybegs in the early nineties and I've loved it ever since. It’s a classic but easy to make and tastes great with steak and many other meats.

Serves: 4

  • 1 kg washed, peeled and sliced
  • 4 cloves garlic
  • 500ml cream
  • 150g cheddar cheese, grated
  • Freshly ground black pepper


  1. Preheat the oven to 160C
  2. Peel and slice the garlic and place in a saucepan. Add the cream. Heat and allow to simmer for 5 minutes.
  3. In the meantime slice the potatoes into thin slices, about 3mm thick.
  4. Place a layer of potatoes in an earthenware dish and season with pepper
  5. Repeat until all the potatoes are used.
  6. Sieve the cream into the potatoes removing the garlic slices.
  7. Sprinkle cheese on top of last layer of potatoes.
  8. Cover with a lid or tin foil. Cook for 1 and a half hours
  9. Remove lid or tin foil and cook for further 20 minutes.
  10. Allow to rest for 15 minutes before serving.

Brian's Top Tip:

Sprinkle cheese in between each layer of potato for a super cheesy flavour.