600g Desiree Potatoes
600g Maris Piper Potatoes
3 cloves Garlic
1 Quixo Vegetable Stock Cube
100ml Boiling Water
100ml Double Cream
20g Specially Selected Parmigiano Reggiano
1 tsp Stonemill Paprika
Sea Salt and Black Pepper
1 oblong baking dish approx 25 x 20cm
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Peel and thinly slice the potatoes.
Put them in a saucepan with the garlic – no need to peel.
Cover with water, season with some salt and bring to the boil.
Once boiled, drain them in a colander.
Dissolve the stock cube in the boiling water.
Finely grate the Parmigiano and add to the stock along with the cream.
Season with black pepper and a little salt and add the paprika, then mix well.
Put the potatoes and garlic in the baking dish.
Pour over the cream stock.
Cover with some foil and bake for 30 minutes.
Remove the foil and bake for a further 15 minutes, then serve.
Great with grilled meats.