I used to do it with a Bechamel sauce but then recently I've decided to do it differently and it's absolutely gorgeous and unmissable!!!
I usually do this with a roast of some sort, and a mixed salad.
Ingredients (for 2 big eaters):
2 big potatoes ~800g
500mL semi-skimmed milk
2 finely chopped garlic cloves
Salt
Pepper
Nutmeg to taste
Optional: double cream
Recipe:
Peel potatoes
Wash under cold water
Cut slices of 1cm each - don't rinse after cutting or you'll get rid of the very important amidon (starch)
Place in your pot
Cover in milk
Add rest of ingredients
Boil on mild heat for 10 minutes (the milk will stick and burn the bottom of the pot, so mix often and don't leave unattended for more than 2 minutes)
Pick the potatoes with tip of a knife to make sure they are cooked
When they are, Remove them delicately from the milk with a big spoon and place them evenly in an oven dish
Place a sieve on top of a clean container
Pass through the warm milk
Option: Add a bit of double cream to milk, if you do, remove first the equivalent volume of milk - the objective is to keep the same final volume
Adjust the taste with salt pepper and nutmeg
Pour the mix on top of potatoes, it should barely cover the potatoes
Put in the oven for 10minutes
Et voilà...
Bon Appétit
This is one of my favourite things to eat, mmm might make it for dinner today haha! :)
ReplyDeleteZara
x
http://lifesprettyvisions.com
... and the secret ingredient: you can add parsnips! Cooked parsnips look exactly the same as potatoes, so it is always a surprise as you never quite know which one you are about to eat. Provided that you like parsnips, of course. Otherwise, mushrooms are a nice addition too.
ReplyDeleteOMG that looks amazing! I used to put bechamel sauce on everything a couple years ago (when I discovered it was so easy to prepare), and now I'm trying to limit myself, although it's somethings that I love! xx
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