Naquada

So I’ve thought I’d start posting some of my cooking on here as well as general ‘randomness’.

Tonight was a Potato Gratin, now the secret these is LOTS of cream and garlic..

Take a few potatoes, you’ll start to learn that ‘a few’, ‘a bit’ and ‘lots’ are standard measures in my cooking, as a recipe is there as guideance NOT as a rule..

You’ll need..

2 Cloves of Garlic
a ‘few’ potatoes (maris pipers are best)
‘lots’ of cream (double is also the best here, but a single works just as well)
Pepper, Salt
Butter

Preheat your oven to gas mark 6 (I believe about 200 degrees)

So.. a few potatoes, you’ll need enough when sliced to fill a dish of your choosing.. Rub that dish round with butter (dont skimp!) and crushed garlic.

Chop the remaining garlic cloves up into small chunks.

Now cut the potatoes into thin slices, and start to layer them into the dish, seasoning with salt and pepper after each layer, and sprinkle over some of the garlic as you go.

Once the dish is full, pour over the cream so it covers all the potatoes. Pop into the oven for about 40 – 45 minutes.

Meanwhile you should have been chilling a Concha y Toro Winemaker`s Lot 230 Cabernet Sauvignon, its a screwtop wine, but hey.. its good!

Check the potatoes are soft, and once they are serve with a fresh salad drizzled with some aged balsamic vinegar..

Enjoy..