African Vanielje on Sep 07 2007 at 3:34 pm | Filed under: Uncategorized
- Wash, peel and slice your potatoes lengthways, so that you have a selection of thickish oval discs
- Pat any excess water dry on kitchen towel
- Rub the bottom of an oven proof baking dish with garlic butter
- Layer the potatoes in the dish, seasoning between layers as you go, and adding a sprig of fresh rosemary to every second layer
- Top up with single cream, or a mix of double cream and milk. If you only use milk the sauce will split as there is not a high enough fat content
- Bake in the oven at 160*C for about 30 minutes.
- Add some parmesan shavings to the top and return to the oven for 15 more minutes.
- The potatoes should be cooked when the tip of a knife slips easily into them. Cooking times will vary according to how thick your slices, how big the dish and how many potatoes you have used
- As they cook the potatoes absorb the rosemary and garlic infused cream, giving a rich and satisfying accompaniment to simple grilled meat dishes, and salad.
- If you have any left over, just blitz up and add it to any veg you have for a great soup base.
A Wine for Spring Lamb…
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