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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From an unnamed recipe card. If you wish, add diced ham or sauteed onions. I like the precooking before the baking. I've served too many potato dishes hours after the main meal as I battle to cook it through. Ingredients:
2 lbs potatoes, peeled |
3/4 pint milk |
salt and pepper |
1 pinch grated nutmeg |
1 garlic clove, cut in half |
4 ounces cheddar cheese, grated |
15 g butter |
Directions:
1. Lighlty grease a shallow baking dish. Cut the potatoes into thin slices - slicing attachment of the food processor makes this quick. Preheat the oven to 220C/425F/Gas7.
2. Put the potatoes in a pan with the milk. Season and sprinkle over the grated nutmeg. Bring to boil. Simmer gently for 10-15 minutes, or until tender.
3. Rub the cut sides of the garlic hard against the inside fo the greased baking dish. Transfer the potato slices into the dish and pour 150ml/1/4 pint of milk over the top.
4. Sprinkle grated cheese over the top of the potatoes. Dot the surface with butter. Bake for 20 minutes or until the cheese melts and the crust is a crisp golden brown.
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