
Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal541
- fat39g
- saturates22g
- carbs39g
- sugars5g
- fibre3g
- protein11g
- salt0.35g
Ingredients
- 500ml double cream
- 500ml milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 garlic cloves
- 8 large King Edward or Maris Piper potatoes
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100g grated gruyère cheese (optional)
Gruyère
groo-ee-yeahGruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Method
Heat oven to 190C/170C fan/gas 5.
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
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