There are never enough recipes for potatos – my favourite lunch/dinner addition! Especially when they are so delicious that they are able to replace the whole meal. Flavorful, creamy, yet slightly crunchy potatoes baked in cream. I found a recipe on the blog KuchniawZieleni and slightly modified.
- 600g potatoes
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp freshly grated nutmeg
- 200g of 30% cream
- 3/4 cup milk
- 3/4 yellow onion
- 1 clove of garlic
- 1 tablespoon butter, softened
- a little pepper
- dill to serve
Peel potatoes and cut a in 2-3mm slices, wash, dry and put aside.
In a saucepan mix the milk and 30% cream, season to taste with salt, nutmeg, pepper and mustard. Then throw into the pot prepared potatoes and cook for about 10 minutes.
In the meantime mix together butter and crushed garlic, and grease casserole dish.
Cooked potatos transfer into prepared casserole dish, pour over the remaining liquid from the saucepan and arrange sliced onions on top. Put into preheated oven to 200 C / 392 F degrees and bake for about 35-40 minutes.
Serve warm sprinkled with dill.