Jabron potatoes

A creamy side dish made with potatoes, garlic and double cream

  • Ready in about 1½ hours
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 406
  • fat 27g
  • saturates 17g
  • carbs 36g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 0.24g


  • 1.3kg maincrop potatoes (Cosmos or red Desirée)
  • 85g unsalted butter
  • 3 garlic cloves
  • 150ml milk
  • 142ml carton double cream
  • 50g cheddar or Gruyère, grated


  1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Boil the whole potatoes in a large pan for about 15-20 minutes until they are cooked – the timing will depend on their size. Drain and leave to cool, then peel off the skins and cut the potatoes into 5mm thick slices.

  2. Put the butter and garlic in the pan the potatoes were boiled in, season and melt over a low heat. Add the potato slices and toss until just coated –but don’t let them fry. (You can prepare up to this stage the day before and keep covered in a cool place.)

  3. Spread the potatoes out in a deep 28 x 22cm ovenproof dish and pour on the milk and cream. Sprinkle the cheese on top and bake for 30 minutes until golden and the potatoes are just beginning to crisp.

Suggested recipes from this collection...