Delmonico potato

4 servings

Ingredients

QuantityIngredient
200millilitresDouble cream; (7fl oz)
100millilitresMilk; (3 1/2fl oz)
1Clove garlic; crushed
2Sprigs thyme
Salt and freshly ground black pepper
40gramsWhite breadcrumbs; (1 1/2oz)
20gramsButter; melted (3/4oz)
1teaspoonFreshly chopped thyme
1tablespoonFreshly chopped parsley
500gramsPotatoes; peeled and diced
; (approximately 10mm
; square) (1lb 2oz)

Directions

Preheat the oven to 190 C, 375 F, Gas Mark 5.

In a saucepan bring the cream, milk, garlic and 2 sprigs of thyme to the boil. Season with salt and freshly ground black pepper.

Add the diced potato and simmer on a low heat for 3-4 minutes.

Spoon the potato into an 18cm (7 inch) ovenproof dish and pour over the seasoned cream mixture.

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.

Place the dish in the preheated oven for 50 minutes.

Notes Serve as an accompaniment to meat or fish.

Converted by MC_Buster.

NOTES : French classic potato dish of diced potato with cream, garlic and breadcrumbs.

Converted by MM_Buster v2.0l.