00:05well hello there folks and a very warm welcome back to what's for tea and it's lovely to see
00:11you i hope i find you well and a wee bit of a bonus video this week i was going
00:15through some
00:16of my older videos and i seen this and i had to share it it's one of my absolute favorites
00:21and
00:21the perfect potato side so let me hand you over to me i'll catch up with you just at the
00:27end of
00:27the video so these are just basically potatoes cooked in butter and cream and garlic and it is
00:33just wonderful so yeah i've got some sliced potatoes i've got some cream some butter some nutmeg
00:39garlic a wee bit of plain flour and then some milk and that's it super simple so you will need
00:45a big
00:46oven dish this is my one here and you want to kind of thinly slice your potatoes about a quarter
00:51inch
00:51thick would be ideal i've just used baking potatoes for the nice big slices make sure your dish is
00:58well greased either with some oil or some melted butter pop down a layer of your raw potatoes a
01:05wee dash of salt and pepper and then a couple of tablespoons of flour this is going to help thicken
01:10up your sauce throughout the cooking process and then a couple of tablespoons of butter just kind of
01:16dot that around and then another layer of your tatties on top of that this is so easy to make
01:23and you can do this ahead of time as well and reheat it you know the next day it's just
01:27fabulous
01:28another layer of flour on top of those tatties and then some more salt and pepper as well now on
01:35this
01:35middle layer i'm also going to pop some garlic and also some nutmeg because i get that you know i
01:40think
01:40that gives the tatties a lovely rich flavor but it's completely up to you but i like to put these
01:46just in the middle to infuse everything and then another layer of your raw potato some more salt and
01:52pepper and then another dusting of your plain flour again just to thicken up your sauce a wee bit
01:58some more of that nutmeg and then a couple of knobs of butter on the top i'm going to use
02:03a combination
02:04of cream and milk this is double cream or heavy cream if you don't want it quite so rich you
02:10could
02:10just use you know whole milk but i would say use half and half you know if you're going to
02:15make
02:15this just have it and enjoy it because it is lovely and rich and this will do between six and
02:21eight
02:21people obviously depending on your portion size so pop this into the middle of your oven and quite a
02:27high heat to begin with and you want to give this about 15 to 20 minutes uncovered in the middle
02:33of
02:33your oven just until the milk starts to bubble up once that happens you can get it out of the
02:39oven
02:39and then pop some foil on the top so after 15 20 minutes you will have something that looks like
02:45this as you can see obviously the milk is all bubbling around the edge and just pop some foil
02:50on top of that make sure it's nice and tight and then you want to put it back into the
02:54oven lower
02:55the heat in your oven and give it between 45 minutes and an hour and it will come out looking
03:01something like this i actually made two batches of this this was my second batch
03:06and it's absolutely marvelous let me tell you but do let this cool down for a good 15 minutes before
03:13you try and eat this or it will burn the mouth off you and the potatoes are perfectly cooked i've
03:19been
03:19cooking in that lovely butter and garlic and cream and milk so this is not going to be for you
03:25if you're watching your calories but it's christmas so why not just go around everything with a sharp
03:30knife and if it's nice and soft you know it's good to go so do let me know what you
03:35thought of
03:36that one i was going to put that down for next week's archive recipe but i just couldn't wait i
03:40just seen it and i thought no that needs to be shared just now because although obviously it's
03:45an older recipe but lots of you will not have seen that one but thank you so much for watching
03:49a huge thank you to the supporters of the channel over on my patreon page to the channel members on
03:55youtube to anyone who's liked hyped or shared the video if you've bought me a coffee using the buy
04:01me a coffee link and there's been quite a few of you so thank you or left me a super
04:06thanks donation
04:07and i'll catch up with you back here in what's for tea so take care and bye for now bye
04:12now
