Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 200 millilitres | Double cream; (7fl oz) |
| 100 millilitres | Milk; (3 1/2fl oz) |
| 1 \N | Clove garlic; crushed |
| 2 \N | Sprigs thyme |
| \N \N | Salt and freshly ground black pepper |
| 40 grams | White breadcrumbs; (1 1/2oz) |
| 20 grams | Butter; melted (3/4oz) |
| 1 teaspoon | Freshly chopped thyme |
| 1 tablespoon | Freshly chopped parsley |
| 500 grams | Potatoes; peeled and diced |
| \N \N | ; (approximately 10mm |
| \N \N | ; square) (1lb 2oz) |
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.