VEGETABLES

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					                         Baked potato in cream


                          Ingredients
500 g potato, peeled and very thinly sliced
150 ml thickened cream
60 g parmesan cheese, grated pinch of freshly grated nutmeg
salt and cayenne pepper
60 g parmesan or gruyère cheese, grated

                                Method:
1. Preheat the oven to 160°c.

2. To get the potatoes thin enough for this dish, it is best to cut
them with a V-slicer or a mandoline. it is important to cut the
potatoes as thinly as possible.

3. Mix together the cream, parmesan, nutmeg, salt and cayenne
pepper to taste. add the very finely sliced potato, making sure
cream is smothered over all pieces to ensure that the cream to
potato ratio is right.

4. Pour into a baking dish that will allow the potato to sit a least 2.5
cm thick. Top with more parmesan or gruyère cheese. Bake in the
oven for 40–45 minutes.

5. although fine to serve immediately from the oven, this dish is
especially good made the day before, cut into shapes and reheated
in the microwave.



                       HINTS AND TIPS:
* You will need—cutting board, cook’s knife, vegetable peeler, ‘V’
slicer or mandoline, weight and liquid measures and baking dish.

* The use of a ‘V’ slicer or a mandoline is paramount to the success
of this dish. To cut by hand is something even professionals would
not attempt. This is due to the thickness of the potatoes when
sliced. If too thick, the potatoes cook unevenly and, even if cooked
through, tend to impart a raw potato flavour to the finished dish.
The potatoes need to be almost see-through thin.
* This is a rich accompaniment to any special dinner party and is
not something that is made on a regular basis.

* If making for the next day, line the base of the dish with baking
paper. This will allow you to tip the baked potato out and cut into
squares, triangles or circles which can be heated separately if not
wanting to reheat the whole dish.

* The cream can be substituted with sour cream.

* Pontiac potatoes are a good varietal to use in this dish.

* Once baked, if the top hasn’t browned and formed a crust, then
place it under the grill for a few minutes or until crispy brown.

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Description: VEGETABLES