In my opinion, the best potato side dish there is - thin slices of potato slow-cooked in the oven with cream and garlic. I don’t make these enough at home, probably due to their calorific content!! But when I do, all the family love them.
- 500ml double cream
- 500ml milk
- 3 cloves of garlic - left whole
- 8 large potatoes - King Edward or Maris Piper work the best
- 50g Cheddar cheese - grated
- 50g Gruyere cheese - grated
- Salt and freshly ground black pepper
Pre-heat the oven to 190°C/ 170°C fan, gas mark 5.
Put the milk, cream and garlic into a large saucepan and bring them to a gentle simmer.
Wash and peel the potatoes and slice them very thinly. Add them to the cream mixture and simmer for 3 minutes until just cooked. Very gently stir the potatoes to separate them and to stop them from sinking and catching on the bottom of the pan.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish and roughly arrange them so that they are laying fairly evenly in the dish. Pour over the garlic infused cream, discarding the garlic. Scatter over the cheese and bake in the pre-heated oven for 30-40 minutes until the potatoes are soft and browned on top. Increase the heat for the final 5 minutes if they are not browning sufficiently.
These potatoes can be served as an accompaniment to no end of main courses – they go with everything in my book!