Scalloped potatoes with cheese and garlic

PUBLISHED : Sunday, 20 January, 2002, 12:00am
UPDATED : Sunday, 20 January, 2002, 12:00am


4-5 large baking potatoes

500ml cream

4 cloves garlic, peeled and thinly sliced

150 grams soft blue cheese, crumbled

Grated parmesan cheese, for sprinkling

Salt, pepper and ground nutmeg


The best potatoes for this are the ones from the wet market. Don't use new potatoes: they won't absorb the cream. Idaho baking potatoes sometimes turn to mush.

Step 1: Heat a large pot of water. Peel the potatoes and slice them about 6mm thick. When the water is boiling, add the potatoes and simmer until they are just tender - do not over-cook. Drain thoroughly.

Step 2: Heat the cream with the garlic, salt, pepper and a little nutmeg until it simmers.

Step 3: Place a layer of potatoes in a baking dish (about 22cm by 30cm). Dot it with crumbs of blue cheese, then pour in some of the garlic cream. Repeat, layering twice, then sprinkle with parmesan cheese. Bake in a 175-degree Celsius oven until the top is brown and bubbling and the potatoes absorb the cream.