Creamy Garlic Potatoes

I am a big fan of potatoes.  Any type of potato dish, I'm in.  So when my housekeeper found this recipe and made it for my family, we were in high heaven and hmmm'ed pretty much throughout the whole dinner.  A salad was added to the dish to keep it simple.

There was enough left over to have it with Chicken Roast the next day (stay tuned for that recipe coming in the next day or so) and we still hmmmed and ahhhhed over it the next day too.

The recipe is straight out of Richard Bertinet's "Cook in a Class of Your Own" cookbook which thanks to my girlfriend for insisting I take it with me when I was borrowing some cooking books. 

Ingredients

8 medium potatoes (peel and cut evenly in 2mm thickness)
2 garlic cloves (crushed and finely chopped)
5 tablespoons of oil
small bunch of parsley (finely chopped)
salt & pepper
600ml double cream
Ovenproof dish approx 25 x 18cm

Method

Preheat oven to 200C.

Heat oil in heavy based pan.  Add potato and coat with oil.  Stir continuously and when they become sticky add the garlic, salt & pepper and enough cream to cover the potatoes.

Turn heat down and cook until the cream thickens a bit (approx 5 min).  Add the parsley and combine.

Pour the mixture into ovenproof dish and bake for 20-30 minutes, until top is golden and potatoes are fully cooked through. 

Tip:  Prepare dish about an hour before you want to eat it.  It tastes better warm than hot.  Even better, make the day before and just reheat in oven on 150C.

Serve with salad.