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| >CREAMY SCALLOPED LEMON POTATOES |
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| FRIDAY |
To serve – need 4-6 white tea cups and a rustic wooden board to put them on.
600mls /1 pint double cream
150mls/ 1/4 pint milk
2 garlic cloves, crushed
2 bay leaves
salt and freshly ground black pepper
900g / 2 lb small to medium sized potatoes, peeled and cut into small dice
1 large lemon, peel and pith cut away and sliced very finely
1. Preheat the oven to 170 C / 325 F/ gas mark 3.
2. Place the cream, milk, garlic, bay leaf, lemon zest in a pan and season generously with salt and pepper. Heat gently until just boiling.
3. Add the potatoes to the pan and simmer gently for 30-35 minutes or until potatoes are just tender and holding their shape. Season to taste.
4. Serve in teacups or large, shallow serving dish. |
| SERVES 4-6 |
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