Swiss Potato Bake
Serves 4 as side dish or 2–3 as main meal
Note: Pre-heat oven to 180°C
800g potatoes (floury variety)
300ml full cream milk
200ml cream
1 1/4 teaspoons salt
pinch each of pepper and nutmeg
2 or more garlic cloves, minced
additional 50ml cream
50g grated parmesan or cheddar
1. Peel potatoes and slice thinly. Arrange in a large (1½ L), shallow, greased baking dish.
2. Combine the milk, 200ml cream, salt, pepper, nutmeg and minced garlic and pour over the potatoes.
3. Bake 45–50 mins, then remove from oven and increase oven temperature to 200°C.
4. Combine additional 50ml cream and 50g grated cheese and pour over the potatoes.
5. Bake for another 15–20 mins until potatoes are soft and most of the liquid has been absorbed.
6. Serve immediately.
Ruth Lauster, Gloucester Food Hub Grower.
Serves 4 as side dish or 2–3 as main meal
Note: Pre-heat oven to 180°C
800g potatoes (floury variety)
300ml full cream milk
200ml cream
1 1/4 teaspoons salt
pinch each of pepper and nutmeg
2 or more garlic cloves, minced
additional 50ml cream
50g grated parmesan or cheddar
1. Peel potatoes and slice thinly. Arrange in a large (1½ L), shallow, greased baking dish.
2. Combine the milk, 200ml cream, salt, pepper, nutmeg and minced garlic and pour over the potatoes.
3. Bake 45–50 mins, then remove from oven and increase oven temperature to 200°C.
4. Combine additional 50ml cream and 50g grated cheese and pour over the potatoes.
5. Bake for another 15–20 mins until potatoes are soft and most of the liquid has been absorbed.
6. Serve immediately.
Ruth Lauster, Gloucester Food Hub Grower.
