Method

Preheat oven to 200°C / (180°C fan) / Gas mark 6.

Wash the potatoes and place them between two wooden spoons or chopsticks. Carefully slice thin slits across the potato (about 2 – 3mm thick), stopping before you cut all the way through.

For the herb butter

In a bowl, mix melted Dromona butter, olive oil, garlic, thyme, rosemary, salt, and pepper.

Place potatoes in a roasting tray and brush generously with the herby butter mixture, getting into all the slits. Roast in a hot oven for 40 – 45 minutes, brushing with more butter halfway through, until the slices are golden and crispy at the edges.

For the topping

In a small bowl, mix Dromona Cheddar with breadcrumbs or stuffing. Carefully sprinkle this over the top of the potatoes (and into a few slits if you like). Drizzle with cream and return to the oven for 10 – 15 minutes, until the cheese is melted and golden and the breadcrumbs crisp.

To serve

Sprinkle with chopped parsley or chives.