Delmonico Potato

11 ingredients
8 steps

Ingredients

  • 7/8 cup double cream 7fl oz
  • 6 3/4 tablespoons milk 3 1/2fl oz
  • 1 clove garlic crushed
  • 2 thyme sprgs
  • salt
  • freshly ground black pepper
  • 5 15/16 tablespoons breadcrumbs White, 1 1/2oz
  • 1 3/8 tablespoons butter melted, 3/4oz
  • 1 teaspoon thyme Freshly chopped
  • 1 tablespoon chopped parsley Freshly
  • 1 1/8 pounds potatoes peeled and diced, approximately 10mm square, 1lb 2oz

Directions

  1. 1
    Preheat the oven to 190 C, 375 F, Gas Mark 5.
  2. 2
    In a saucepan bring the cream, milk, garlic and 2 sprigs of thyme to the boil. Season with salt and freshly ground black pepper.
  3. 3
    Add the diced potato and simmer on a low heat for 3-4 minutes.
  4. 4
    Spoon the potato into an 18cm (7 inch) ovenproof dish and pour over the seasoned cream mixture.
  5. 5
    In a separate bowl mix the breadcrumbs, melted butter, parsley and chopped thyme, removed from it's branch and add seasoning to taste. Sprinkle over the potato.
  6. 6
    Place the dish in the preheated oven for 50 minutes.
  7. 7
    Notes Serve as an accompaniment to meat or fish.
  8. 8
    NOTES : French classic potato dish of diced potato with cream, garlic and breadcrumbs.

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