• Mon
  • Jul 14, 2014
  • Updated: 2:06pm

Scalloped potatoes with cheese and garlic

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

Ingredients


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


Method


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.


Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

 
 
 
 
 

Login

SCMP.com Account

or