John Myers
Ingredients for 4 servings:
- 1.2 kg potatoes
- 3 cups of cream (or 2 and 200ml milk mixed)
- 1 cup sour cream, optional
- n. B. Salt and pepper, from the mill
- nutmeg
- 1 clove(s) garlic, finely sliced
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
easy to prepare and a great side dish when you don’t have much or no sauce
Grease an ovenproof casserole dish and spread the garlic over the bottom. Sprinkle with salt and pepper. Peel and thinly slice the potatoes, tip them onto the board, and fan them out with your hand so that they lie in a row like roof tiles. Using the board, slide them into the dish. Arrange the next row in the same way, slightly overlapping. Continue until the first layer is complete, then season well with salt, pepper, and nutmeg. Pour a cup of cream over the potatoes. Preheat oven to 120°C (250°F). Do the same with the next layer. We always use 2 or 3 layers, depending on the number of potatoes and the dish. The potatoes should be covered in cream at the end. Finally, mix the sour cream and spread it on top, season with salt and pepper, and bake in the center of the lower half of the oven at 120°C (250°F) for about 60 minutes. After the cooking time has elapsed, taste a slice of potato; it should be very soft. Great with salad and steak or meatballs or just with salad.
Facebook Comments