St Patrick’s Potatoes

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  St Patrick’s Potatoes

 These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle. 

St Patrick’s Potatoes

Serves 6-8 

Ingredients

  • 1kg medium-sized potatoes
  • 1 large garlic clove, finely chopped
  • 100g well-flavoured farmhouse cheese
  • Salt and freshly ground black pepper
  • 300ml milk
  • 300ml double cream

To Cook

Preheat the oven to Gas Mark 1, 140ºC (275ºF).  Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ 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.

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.

Bake for approximately 1½ 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.