Very good harvest of potato this year, Rose de
France, I have been serving a potato dish with most meals. After simply steam,
bake, use in soup, I feel the need to make a more elaborate potato dish, for a
change.
 |
| Slow baked potato in cream sauce |
1. Cook sliced onion in diluted sour cream,
season with salt, white pepper and nutmeg, until onion soft.
2. In a baking dish, pour a ladle of hot sauce
into the dish, then put a layer of potato slices, repeat until 2/3 full, with
the sauce covering all potatoes slices.
3. Bake at 160˚C until potatoes soft,
around 40 minutes, sprinkle grated cheese on top and bake until golden.
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