Creamed potatoes

Creamed potatoes

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
1.5kg good-quality all purpose potatoes, such as desiree
1 small, crushed
salt flakes
freshly ground pepper
600ml pouring cream
50g unsalted butter
freshly grated nutmeg

Method

  1. Preheat the oven to 190°C.
  2. Peel the potatoes and thinly slice them. Wash the slices well in cold water to removes any excess starch, then pat dry with paper towel. Place in a bowl and toss with the garlic and a sprinkling of salt and pepper.
  3. Transfer to a large baking dish and spread them out evenly. Pour over the cream, then dot with butter and grate a little nutmeg over the top. Bake for 1–1 1⁄4 hours or until the potato is tender.
Tags:
French classics
Farmhouse
rustic
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