- zest 1 large lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 thyme sprig, leaves only
- ½ tsp freshly grated nutmeg
- 200ml double cream
- 200ml vegetable or chicken stock (or gluten-free alternative)
- 1¼kg potato, peeled and very thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don’t stick.
Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.