Pepperberry Potato Cake

Ingredients

1/2 tspn Ground pepper berry
1 tspn Ground Lemon Myrtle
60gm Melted Butter
4 Large Potatoes - Peeled and boiled for 12 minutes
606 Grated Parmesan Cheese

Directions

Peel potatoes and slice.
Place in a medium sized pot.
Boil on medium for 12 minutes ( DO NOT OVERBOIL, it will make them mushy and you want them to remain firm!)
Microwave butter for approximately 20 seconds to melt.
Mix Pepperberry and Lemon Myrtle into the melted butter.
Fetch a medium sized baking tray.
Oil with decorative brush
Arrange 4 piles of potato slices onto baking panbrushing each layer with the flavoured butter.
Top with the grated parmesan
Bake 180C for 15 minutes

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