• Scalloped Mediterranean potatoes

    Serves: 6 - 8
    Cooking Time: 1 hr 10 mins


    • 900g potatoes
    • 100g black olives, pitted and quartered
    • 280g feta, crumbled
    • 2 sprigs of fresh rosemary, leaves picked and stalks discarded
    • 150ml fresh cream salt and freshly ground black pepper, to taste
    • 280ml chicken stock
    • 30ml (2 tbsp) Parmesan, grated



    Preheat the oven to 180°C. Oil the base and sides of a 1,5-litre baking dish.


    Boil the potatoes in salted water for 15 minutes. Cool and peel, then slice them into thin discs.


    Layer the potatoes, olives, feta and rosemary in the baking dish, drizzling the cream and seasoning as you go. Don’t add too much salt, as the feta and olives are already quite salty.


    Pour over the stock, cover with foil and bake for 45 minutes. Remove from the oven, sprinkle with Parmesan and return to the oven for 15 minutes. Serve in the baking dish while hot.


    Delheim Pinotage Rosé has body and charm with a pleasant palate.