A georgous warming winter dish, real comfort food. Perfect for grand entertaining and to be enjoyed by all. Serves 4-6
Ingredients
- Softened butter
450ml
- (3/4 pint) mixed double cream and milk
- Sea salt and freshly ground black pepper
- Freshly grated nutmeg
- 900g (2lbs) waxy potatoes (Desiree are good), peeled and thinly sliced
- 55g (2oz) freshly grated parmesan (or Boursin)
- 250g smoked salmon trimmings
Method
- Set the oven to 160°C/325F/Gas 3.
- Do not be tempted to rinse the potatoes - the starch will help thicken the cream.
- Heat the milk and Cream until just boiling then season well with salt, pepper and nutmeg - keep hot.
- Layer half the sliced potatoes in a deep, well buttered dish, sprinkling with Parmesan (optional).
- Arrange the salmon trimmings over the potatoes in one layer, cover with the remaining potato.
- Pour the cream over the potatoes, giving the dish a tap to settle the liquid.
- Sprinkle any remaining cheese over the top.
- Set on a backing sheet and bake for about 1 hour (it may take up to 15 minutes longer depending on the type of potato) or until the potatoes are tender and the top is a delicious golden brown.
To Serve
This is a meal in itself, serve with fresh green beens or garden peas.
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