Perfect potatoes – the countdown continues…….

IMG_5415I love potatoes. I’m sure it’s to do with my peasant background. I did go through a period a few years back where I read too much Facebook and convinced myself that white potatoes were “bad”. I then realized what a stupid coo I was and reintroduced them.

Christmas dinner wouldn’t be Christmas dinner without tatties. I like some roasted hasselback (accordion) style and I like some scalloped. Hmmmmm……I’m grinning as I write this. I like to make these dishes at Christmas using the works, white potatoes, butter and full fat milk. When I’m on track and macro counting, I go a bit easier on the fat and I often switch up the white potatoes for sweet to get the benefit of the slower burning carb.

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Scalloped potatoes (white and sweet potato options)

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Serves: 6-8 as a side

Ingredients

  • 8 cloves of garlic (chopped)
  • 2 tablespoons of butter or olive oil
  • 1 Onion finely sliced
  • 2 cups of full-fat coconut milk  or normal whole milk
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of corn starch or other thickener 
  • 2 lbs of sweet or red skinned white potatoes, thinly sliced 

Instructions

  1. Heat 2 tablespoons of olive oil in a very large frying pan over a medium/high heat. Cook the onion until golden brown and soft, about 5 minutes.
  2. Add 2 cups of milk and bring to a boil. While you wait for the liquid to boil, whisk together 1 tablespoon of corn starch or other thickener in 2 tablespoons of water.
  3. Once the milk mixture boils, whisk in the starch mixture, stirring constantly and boil for 2 minutes, again stirring constantly.
  4. Reduce the heat to medium, add in the salt, pepper and chopped garlic, and cook the sauce for an additional 5 minutes until thick, stirring frequently.
  5. Once the sauce has cooked, add in the thinly sliced potatoes to a baking dish and cover in the sauce. Mix it around to coat the potatoes.
  6. Cover the dish with tinfoil and place into the oven for 30 minutes at 400 degrees. Uncover the pan, press the potatoes down so they really sink into the sauce, and cook for a further 30-40 minutes, until the potatoes are fork tender and the top is browned. 
  7. Let the potatoes stand for 10 minutes before eating.

Feel free to replace one cup of milk with double/whipping cream. If you do this, omit the thickener. You can also cover the top of the potatoes with cheese. do this 20 minutes before the end of the cooking time to avoid the cheese burning.

Try adding some grated nutmeg too!

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The Kitchn has a great demo on hasselback potatoes at http://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763

No point in me reinventing the wheel.

If all else fails, mash them up with butter, whole milk, salt, pepper and garlic ?

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