Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes. Perfectly paired with steak.
This rich creamy side dish doesn't take any time at all!
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 8 large King Edward or Maris Piper potatoes
- 100g grated (cheese of your choice) we like to use cheddar or parmesan.
Heat oven to 190C/170C fan/gas 5.
Tip 500ml double cream, 500ml milk and 3 crushed garlic cloves into a large saucepan and bring to a simmer.
Slice large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
Remove the potatoes with a slotted spoon and place in a wide shallow oven proof dish so that they are about 5cm in depth.
Pour over the garlic infused cream – just enough to seep through the layers and leave a little moisture on the surface.
Scatter over 100g grated cheese of choice, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.