Cheesy mash bake
Discussion
Something i did over the weekend
Saute some chopped onions and set aside
Boil spuds and drain
add lashings of Vintage cheddar
Good glug of double cream and lug of butter
add onions
add crushed garlic to taste (i like it quite garlicky
)
salt and black pepper
whisk until creamy
scoop mixture into oven proof dish and cook at 200o C for 25 mins
Absolutely blimmin delicious!
Just thought i'd share anyone else have any good spud recipes?
Saute some chopped onions and set aside
Boil spuds and drain
add lashings of Vintage cheddar
Good glug of double cream and lug of butter
add onions
add crushed garlic to taste (i like it quite garlicky
)salt and black pepper
whisk until creamy
scoop mixture into oven proof dish and cook at 200o C for 25 mins
Absolutely blimmin delicious!
Just thought i'd share anyone else have any good spud recipes?
Edited by anonymous-user on Tuesday 9th February 11:51
That sounds like something Delia calls her "perfect mash potatoes", based on a french recipe for Aligot. Hers doesn't have cream in, but it I've made it and it it is flippin nice!
My favourite potato dish of all time is dauphinoise:
Sliced spuds
Cream
Crushed or minced fresh garlic (and pre-fried onions if you feel fancy)
Salt & Pepper for seasoning
Combine all the ingredients, and layer into a low, flat dish, bake for 45-60 mins at 160C until golden and potates are softened.
Serve with a side dish of medium rare chateaubriand and green veg (buttered sprouting broccoli is my current favourite).
Jeez this forum always makes me so hungry!
My favourite potato dish of all time is dauphinoise:
Sliced spuds
Cream
Crushed or minced fresh garlic (and pre-fried onions if you feel fancy)
Salt & Pepper for seasoning
Combine all the ingredients, and layer into a low, flat dish, bake for 45-60 mins at 160C until golden and potates are softened.
Serve with a side dish of medium rare chateaubriand and green veg (buttered sprouting broccoli is my current favourite).
Jeez this forum always makes me so hungry!
prand said:
That sounds like something Delia calls her "perfect mash potatoes", based on a french recipe for Aligot. Hers doesn't have cream in, but it I've made it and it it is flippin nice!
My favourite potato dish of all time is dauphinoise:
Sliced spuds
Cream
Crushed or minced fresh garlic (and pre-fried onions if you feel fancy)
Salt & Pepper for seasoning
Combine all the ingredients, and layer into a low, flat dish, bake for 45-60 mins at 160C until golden and potates are softened.
Serve with a side dish of medium rare chateaubriand and green veg (buttered sprouting broccoli is my current favourite).
Jeez this forum always makes me so hungry!
^^^ This.My favourite potato dish of all time is dauphinoise:
Sliced spuds
Cream
Crushed or minced fresh garlic (and pre-fried onions if you feel fancy)
Salt & Pepper for seasoning
Combine all the ingredients, and layer into a low, flat dish, bake for 45-60 mins at 160C until golden and potates are softened.
Serve with a side dish of medium rare chateaubriand and green veg (buttered sprouting broccoli is my current favourite).
Jeez this forum always makes me so hungry!
Aligot has Comté cheese in it, if I recall.
However (imho) there isn't much to surpass Dauphinoise 'taters, in the society of fillet steak cooked rare, plus a good Nuits-St-Georges.
I'm not supposed to be eating mashed potatoes at the moment. Especially with butter. Bah. It sounds wonderful!
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