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Bookmark Recipe

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.

6-8 people

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

Main

    • 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

Method

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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.

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Method

Copy Text

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.