Warm Potato Bake

Warm potato bake, also known as Pommes Dauphinoise in French is a dish made widely all over the world. Personally I have always been a fan of warm potato bake. And I absolutely just love it with a braai. If you feel like a change from the usual ‘braai broodjies’ this is definitely something to consider! If you like something else in potato form, try Uschis Potato Salad . Once again, I am definitely for dishes which contains a small list of ingredients and you will see most of my recipes on my blog contains small listed ingredients recipes. In my childhood we used to make warm potato bake quite a lot as a side dish if my dad decided to braai for our family on a Sunday Lunch. I have good memories of those days. The key ingredient of potato bake is of course to use cream. And the fresh garlic - in this recipe don't use the garlic oil tubs from the shop, use fresh garlic. The taste are distinct and lovely. To me cream is the secret ingredient together with the cheese to give it that creamy soft after taste in your mouth. I also lovely using the Food-lovers Market Cheddar cheese that I have recently discovered. I also love adding spring onions/garlic chives in the potato bake or on top. If you live in the Cape Winelands area, support St Omer Nursery. Their herbs are very good quality)

Serves: 8 Prep time: 20 Minutes Cook time: 60 Minutes Ready in: 80 Minutes

Nutrition: Calories 77 Carbs: 17g Protein: 2g Fat: 0.1g

Ingredients:

1 garlic clove

butter for greasing

250 ml milk

250 ml cream

black pepper

1 pinch nutmeg

1 pinch cayenne pepper

900g thinly sliced potatoes

175g cheese

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Instructions:

Preheat the oven to 180 °Celsius. Cut the garlic clove in half, and rub around the inside of the serving dish.

Butter the serving dish well..

Crush the rest of the crushed garlic into the milk and cream mix and heat it in a large pot.

Add the pepper, nutmeg, cayenne pepper and the sliced potatoes. Stir constantly to prevent the potatoes from sticking. Simmer for 1-2 minutes until the liquid thickens perceptibly, then remove it from the heat.

Stir in the cheese.

Pile the mixture in the dish and push the potatoes down in the liquid so they are not sticking out. If using cheese, sprinkle on top (also sprinkle garlic chives on top if using) and bake for 45 minutes to 1 hour until the top are golden brown and the potatoes are tender .

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