Potatoes with Cream – totally indulgent

This is utterly delicious and very rich – one of those dishes where you eat it slowly and savour every morsel to retain the taste and velvet texture. It is best served with grilled fish and a plain green vegetable. Ideal for dinner parties as you can prepare a day or two ahead of time and reheat before serving.

Serves 6

700g potatoes, peeled
300ml cold milk
300ml cream
50 cheddar cheese, grated

1. Thickly butter a shallow ovenproof serving dish.
2. Slice peeled potatoes about ½cm thick.
3. Place in saucepan with milk and bring to boil and simmer s-l-o-w-l-y for 10minutes.
4. Drain off milk, discard and cover potatoes with the cream.
5. Bring to boil and cook potatoes slowly in the cream for another 10 minutes.
6. Spoon potatoes and cream into serving dish, and sprinkle with the cheese.
7. You can either grill the top of the potatoes now till the top is brown and bubbles or keep the dish for a day or two then reheat and place under the grill.

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