2 lb /1 kg starchy potatoes
1 garlic clove peeled and sliced in half lengthwise
2 tablespoons butter
1/2 teaspoon salt
grating of nutmeg
Freshly ground pepper
1 C. cream
1/2 C. chicken stock
1 C. grated Gruyere cheese
Preheat oven to 350F/180C.
Bring cream, chicken stock, nutmeg and salt to a boil in a medium saucepan. Once it reaches a boil, turn off the heat and let it steep while you make the rest of the gratin.
Rub a baking dish with the cut garlic, then spread with the butter.
Peel the potatoes and slice them thin.
Place half of the potatoes in the dish, then scatter over cheese.
Repeat for the second layer, finishing with the cheese.
Pour over the cream.
Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving. Sprinkle with some chives or parsley before serving.
Another great fast side dish would be Super quick pan roast Jacket Potatoes.
This is so quick and easy I almost feel embarrassed to post it. Let’s just say it’s more of a “note to self”, for future reference. I was in a big hurry to get things on the table that evening and these turned out so good that I just had to write it down. Try them, you’ll be pleasantly surprised.
1 lb. medium side new Potatoes
2 tbsp. Olive oil
Scrub the potatoes really well and dry them with kitchen paper.
Pierce them two to three times on each side and place them on kitchen paper in the microwave.
Microwave on high for three to four minutes. Turn them over and microwave for another three minutes or so. It really depends on the size of the potatoes so you will have to test them as you go. They should still be a bit firm, but you should be able to pierce them with a wooden skewer without a problem.
As soon as you can handle the heat, cut them in half lengthwise. Season with salt all over.
Heat a frying pan, add the oil and when hot add the potatoes cut side down. Fry for about 8 to 10 minutes until they are beautifully golden and crusty.
However the best flavour is obtained when you fry them in the same pan as the meat your are cooking so the potatoes get all the juicy flavor from the meat.
Serve straight away with a burger or anything else. Maybe a Black Bean Burger ?
Note: You can even serve these on their own as a snack with a dip or Aïoli.
Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda