A variation on this classic potato dish from ” Nigella Bites” by Nigella Lawson. Comfort food at its very best. It reheats well and will go with cold roast meat, or anything!
Ingredients
- kilograms floury potatoes such as King Edward or Maris Piper
- 500 ml full fat milk
- 500 ml double cream
- 1 onion peeled
- 2 cloves garlic minced
- 1 tablespoon Maldon sea salt flakes
- about 50 g grams unsalted butter
Servings:
Instructions
- Preheat the oven to 240°C/220°C Fan/gas mark 8/450ºF.Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approx. 1cm / ¼ inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt.
- Bring to the boil and cook at a robust simmer until verging on tender, but not dissolving into mush.
- Use some of the butter to grease a large roasting tin (37 x 30cm / 15 x 12 inches) and then, after removing the onion, pour the almost sludgy milk and potato mixture into it.
- Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10-20 minutes and then serve.
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