Nothing screams decadence quite like the taste of creamy, saucy potatoes. Very posh. But of course we have added our twist of barbecue by topping smoked cheese and a good crack of smoked salt. This is a lovely little alternative to traditional roast potatoes or as a side dish to your favourite meat.
- 8 large King Edward or Maris Piper potatoes
- 500 ml double cream
- 500 ml milk
- 3 cloves garlic
- 100 g smoked cheese we smoked a simple block of mature cheddar on the cold smoker
- 1 tsp smoked salt and pepper
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Preheat the over to 190C and heat the cream, milk and garlic cloves in a saucepan.
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Peel and slice the potatoes very finely about 3mm thick.
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Simmer the potatoes in the cream mix for about 3 minutes until just cooked. Stir occasionally to stop the potatoes from sinking and burning at the bottom of the pan.
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Remove the cloves of garlic and gently tip the potatoes and the sauce into an overproof baking dish then give it a good coat of smoked salt and pepper.
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Cover with foil and bake for about half an hour. Uncover and bake for another 20 minutes to get a crispy topping. Then for the last 10 minutes top with the cheese so that the cheese melts but doesn't burn.
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Remove from the oven and serve.
