Delmonico Potato


Photo: flickr user EricDramstad
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Ingredients

200 mls Double cream, (7fl oz)
100 mls Milk, (3 ½fl oz)
1 Clove garlic, crushed
2 sprgs thyme
Salt and freshly ground black pepper
40 grams White breadcrumbs, (1 ½oz)
20 grams Butter, melted (¾oz)
1 teaspoon Freshly chopped thyme
1 tablespoon Freshly chopped parsley
500 grams Potatoes, peeled and diced (approximately 10mm square) (1lb 2oz)

Preparation

1
Preheat the oven to 190 C, 375 F, Gas Mark 5.
2
In a saucepan bring the cream, milk, garlic and 2 sprigs of thyme to the boil. Season with salt and freshly ground black pepper.
3
Add the diced potato and simmer on a low heat for 3-4 minutes.
4
Spoon the potato into an 18cm (7 inch) ovenproof dish and pour over the seasoned cream mixture.
5
In a separate bowl mix the breadcrumbs, melted butter, parsley and chopped thyme, removed from it's branch and add seasoning to taste. Sprinkle over the potato.
6
Place the dish in the preheated oven for 50 minutes.
7
Notes Serve as an accompaniment to meat or fish.
8
NOTES : French classic potato dish of diced potato with cream, garlic and breadcrumbs.

Tools

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Tags:

tubers
root
vegetable

Yield:

2.0 servings

Added:

Thursday, February 11, 2010 - 11:18pm

Creator:

Anonymous

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