Super-tasty potatoes marinated in cream and cheese

EVERY once in a while, it’s nice to remove yourself slightly from the canned beans and super noodles, and embark in a properly home-cooked meal. I even find that meals such as these end up costing less in the long run than buying ready-make microwave meals – who would have thought! It may take slightly longer to prepare, and challenge your cooking ability a bit extra, but the taste in is more than worth it in the end. This particular side-dish I find is great for when you’re cooking for others as well as yourself, but I often make large portions and store it in the fridge to have for both lunch and dinner for a couple of days afterwards.

You will need…

  • Potatoes
  • Cream
  • Cheese
  • Salt
  • Pepper
  • Herbs

Method…

First, pick up as many potatoes as you think you might need (I usually use one or two per portion) and cut them into thin slices. Make the slices as thin as you can manage while still cutting full slices. You then lay the slices on the bottom of a casserolle dish, similar to the way you’d lay down lassange-plates. Try to make the potato slices full the entire bottom.

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After this, you pour on a thin layer of cream on top of the potatoes, and sprinkle it with a bit of salt, pepper and mixed herbs. Top it off with a little bit of grated cheese (adjust depending on how much of a cheese fan you are).

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Go through the above process again, with the potatoes first, then cream, spices and cheese, until you’ve ran out of potatoes. Use some extra cheese on the top layer, and pop it in the oven on 200 degress for 30 minutes. The potatoes should come out soft and the cheese crisp and golden. This is fantastic as a side dish for any fish- or meat-based meal, but I often find myself eating this on its own as well.

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Happy cooking!