This is the first post after I got back to India. Sorry, been busy catching up with friends/family & unpacking.. Unpacking can get as exhaustive as packing for sure.. It feels good being back & not wearing layers of clothes to keep warm. Glasgow has already begun having subzero temperatures. The ironic part is that its getting difficult to keep the single layer of clothing on here in India.. 😛 Supposed to be winters now in Bangalore but it does not feel even one bit like it. Though the evenings do get a bit nice & chilly; that for sure is a blessing in disguise.
These are some of the few last things I prepared & clicked in between all the mess around the room & all the packing before we left for India. Yes, even the packing did not let me get away from the kitchen, also I was on a try to use up most of the groceries at home rather than waste them away.
I had bought a few cookbooks from M&S during our shopping. The moment I has seen this recipe while skimming through the book I knew it had to be on my list of must try because it was so simple & the flavours seemed to be so lovely. I instantly knew K would love it. The poor hubby has been doing all the lifting of heavy suitcases & me bugging him to make space for my photography in between all the mess in the house. I also had the task of keeping him at bay with a few slaps on his hands while he wanted a bite of the food before I was done clicking.. !!!
Ingredients: (Serves ) Preparation Time: mins
Potatoes – 500gms, sliced into 1/2 cm thick pieces, Par-boiled. I used the roast potato variety
Mushroom – 150 gms, sliced
Chives – 1 tsp, dried
Rosemary – 1/2 tsp, dried
Double Cream – 150-200 ml
Garlic – 2-3 cloves, finely chopped
Butter – a small piece to grease the baking dish
Paprika/Cayenne Pepper/Black pepper powder (optional) – a tsp, to serve
Salt to taste
Method: (Serves 2) Preparation Time: 60+ mins
Pre-heat the oven to 200 degrees.
Grease a medium-sized baking dish with some butter, if you want to go healthy use some olive oil instead. Place a layer of parboiled potatoes on the bottom.
Place the sliced mushrooms to fill the gaps between the potatoes. Sprinkle some garlic around.
Next pour some of the double cream evenly over the layer of mushrooms & potatoes. Sprinkle some chives & rosemary evenly. Sprinkle some salt as well.
Repeat this process till you finish up the ingredients. Make sure the top layer is of potatoes & reserve some cream to pour over in the end. Sprinkle some chives too.
Place in the centre of the pre-heated oven & cook till the top layer turns golden brown. Around 35 – 40 minutes. If you like the potatoes crispy then cook for another 10 minutes till the desired results are obtained.
Garnish with some paprika/cayenne pepper/black pepper or any other kind of chilli you like to add some spice on the top.
How to dig in?
Cut in desired portions & serve hot.
If you like this recipe, then you may also like – The Versatile Aloo/Potato Bhaji – South Indian style, Adraki Aloo Gobi/Gingery Potato & Cauliflower, Pepper chicken in cream and basil with roast potatoes, Grilled Filled Capsicum etc.
- 21 Ways to Mix Up Your Mashed Potatoes (foodandvineblog.com)
- Parmesan Potato Wedges (healthykitchenhappybaby.wordpress.com)
- Virtual Vegan Potluck! – Rosemary Scalloped Sweet Potatoes (girleatsgreens.com)
- Stuffed Sweet Potatoes (eunicakes.wordpress.com)
- Scalloped Potatoes (smellslikebrownies.com)
- Papas in a scalloped fashion (aapruitt05.wordpress.com)