How about an easy-to-make St Patrick’s Potato dish to accompany a little tipple this saint’s day? At Ideal Home magazine we test a lot of dishes for our food pages, but I was particularly delighted to see how simple-to-prepare and yummy this recipe is, having tried it out last week in preparation. The dish is very rich so a little goes a long way, and the trick is to cook it very slowly so the cream doesn’t curdle:
Recipe taken from Irish Food Board: www.bordbia.ie
St Patrick’s potatoes
1kg medium-sized potatoes
1 large garlic clove, finely chopped
100g well-flavoured Irish farmhouse cheese such as Gubbeen or Carrigaline*
300ml double cream
Salt and freshly ground black pepper
1.Preheat the oven to 140C/Gas Mark 1. Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.25 litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.
2. Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
3. Bake for approximately 1 ½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.
Enjoy your night! – Emily
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