Category Archives: Side Dishes

I have this old book from 2BL 702 Radio called “Great Weekends”, published in 1993 with recipes from Maureen Simpson, gardens with Valerie Swane and Tom Ballantyne on holiday.  It was the first book that encouraged me to think in the seasons, and it helped me understand Menu Planning.  I see Maureen is still doing cooking for 702 ABC Sydney as it is called these days.

It contains lots of recipes that I use regularly, including this Potato Gratin that I cooked for Bastille Day.  I hope to eventually work my way through all my old recipes and convert them to being cooked in the Steam Oven or Combi Steam Oven where appropriate but this one is just baked in your traditional oven.  It went really well with the Beef in Red Wine that we had and it’s something that my family has always enjoyed.

When I was cooking for Smeg quite a few of the other Home Economists would do a ‘Potato Bake’, particularly for say a Trade Night or event in the showroom.  It was always heaps of layered potato that we struggled to get cooked on time.  This recipe is better as it’s the boiling of the potatoes in the cream and milk for that short time that makes all the difference.  Try this recipe, your family will love it just as mine do.

Serves 6

Ingredients:

1kg potatoes, peeled  (Don’t soak in water, you need the starch from the potatoes to thicken the dish)
1¾ cups milk
1/2 cup cream
1 large clove of garlic, crushed
pinch of salt
pinch of nutmeg
freshly milled black pepper
2 tbsp. melted butter
2 tbsp. grated parmesan cheese

Method:

1. Peel the potatoes without soaking in water as above and cut into the thickness of a $2 coin.
2. Put into a large pot with the milk, cream and garlic and bring to boil on a medium heat.
3. As soon as it boils, reduce the heat to a simmer and cook for exactly 5 minutes, stirring often so it will not catch.
4. Season with salt, pepper and nutmeg and pour into a well greased, shallow oven proof dish.
5. Sprinkle with parmesan and drizzle over a bit more melted butter,
6. Bake @ 180°C Fan Forced for about an hour until the potatoes are soft and creamy and it’s brown on the top.

Delicious served with plain roast chicken, roast beef or for any casual entertaining.