- 1 kg potatoes
- 250 ml milk
- 25 ml cream
- 4-6 cloves garlic
- Plenty of seasoning
- 50 g parmesan cheese
- Peel and thinly slice the potatoes. Butter an oven proof dish or line with parchment
- Gently warm the cream and milk in a saucepan. Grate in the garlic, and stir in the chicken stock cube.
- Add in the sliced potatoes and cook slowly for 10-12 minutes. Grate in 30g parmesan cheese. Season with black pepper.
- Spoon in to a buttered oven proof dish, sprinkle the remaining parmesan on top and bake for 45 minute until the potatoes are tender and bubbling on top.
Serving: 6g | Calories: 204kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 161mg | Potassium: 786mg | Fiber: 4g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 1mg