Ingredients :
- 2 kg potatoes
- 800 ml thickened cream
- 4 heaped tbs chicken stock or small pouch of liquid chicken stock concentrate
- 8 cloves garlic, crushed
Method :
- Peel your spuds and cut into medium sized cubes, much like for a potato salad
- Place in large pot of boiling water and cook to the point that they"re only the slightest bit firm
- In the meantime, in a large bowl whisk together the cream, stock powder and garlic. Taste to make sure both the garlic and chicken stock are strong enough in flavour. Add more if needs be
- Once potatoes are cooked drain and tip into a lasagne dish. Pour over cream mixture and place in preheated oven set at 200℃
- Bake for approximately an hour, stirring every 15 minutes or so until golden and the cream has turned into a butter consistency
- Serve as a side to salmon steak, steak, chops, chicken pieces and so forth
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