.  Oven baked Potato slices in Garlic and Rosemary Cream

  • 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.

One Response to “. Oven baked Potato slices in Garlic and Rosemary Cream”

  1. on 10 Mar 2008 at 2:59 pm spittoon

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    It’s the time of year for lamb; spring lamb and daffodils epitomises Easter for me. Nothing could be better than a few jucy slices of roast lamb accompanied by a decent bottle of red. Cooking lamb simply brings out the……

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