Herby potato bake
On a cold winter's evening, we love tucking in to this comforting herby bake. You can vary the amount of different herbs you use to compliment the rest of the meal: add lots of fresh sage for pork, more rosemary to go with lamb, or extra thyme as a perfect accompaniment to a juicy steak.
Serves 3-4
What you'll need:
- 4 large potatoes, peeled and cut into thin slices
- Butter for greasing
- 1 tablespoon butter for frying
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 300ml double cream or creme fraiche
- 100g cheese, grated (gruyere works well)
- A large pinch of grated nutmeg
- A big handful of fresh herbs, finely chopped (thyme, parsley, chives and sage or rosemary)
- Sea salt and black pepper for seasoning
What to do:
- Pre-heat the oven to 190ºC and pre-heat a large casserole (preferably one with a lid).
- Melt the butter in a pan and gently fry the onion and garlic until softened.
- Mix the cream and half the grated cheese in a large bowl, then stir in the onion and garlic, herbs, sliced potatoes and nutmeg. Add salt and pepper to taste.
- Empty into the pre-heated dish and top with the remaining grated cheese.
- Cook covered with a lid (or foil) for 30 minutes. Uncover and cook for a further 20 - 30 minutes until the top is browned and the potatoes are tender.
