I make no apologies to all the carb haters out there. I LOVE potatoes. The potato is by far my favorite vegetable. You can take away my pies and cakes, but don't you even dare touch my potatoes! They're not going anywhere!
I love them any way I can get them. Any how. Any time. Breakfast, lunch or dinner . . . snacktime. I do not think there is a potato that I have met that I didn't instantly fall in love with. Word of truth.
And just when I think they can NOT get any better . . . they do. By way of this decadently deliciously creamy and sinful potato casserole. You may well end up hating me for showing this to you . . . but it just had to be done.
I just can't keep something this delicious all to myself . . . as much as I may want to. It begs to be shared. It boasts of a wonderfully tender and flavourful base of potatoes, cooked until tender in cream and stock, along with onions and garlic . . . baked until golden brown . . . but that's not all . . .
Another creamy mixture is created using thawed hashbrown pattied crumbled together and cooked with yet more cream and stock . . . with Parmesan cheese . . . and chives . . . and then this is spread over top, sprinkled with MORE Parmesan and then baked until the whole thing is tinged with crisp golden potatoes and cheese on top . . . rich and creamy beneath . . . and altogether decadently sinfully wonderful to eat. I'd go so far as to call this dangerous. Don't say I didn't warn you.
*Decadent as Sin Potatoes*Serves 4 to 5Printable Recipe
Indulgently creamy and rich potato dish that will have everyone digging their fork back into the dish for just . . . one . . . more . . . bite. You know you shouldn't but you will. If potatoes are your favorite vegetable. You just hit the jackpot.
1 TBS unsalted butter1 medium onion, peeled and finely chopped1 fat clove of garlic, peeled and minced345ml of double cream (1 1/2 cups heavy cream) divided180ml of chicken broth (3/4 cup) divided1 1/4 pounds of red skinned potatoes, peeled and cut into 1/2 inch chunkspinch of freshly ground nutmegfine sea salt and freshly ground black pepper to tase1/2 tsp finely grated zest from an unwaxed lemon1 tsp lemon juice1/2 bag of frozen hash brown patties, thawed and crumbled1 1/2 ounces Parmesan cheese, finely grated (3/4 cup)3 TBS finely chopped fresh chives
Preheat the oven to 200*C/400*F/ gas mark 7. Butter a 9 inch square baking dish and set aside.
Melt 1 TBS of the butter in a large heavy bottomed saucepan. Once it begins to foam add the onion. Cook, stirring occasionally, until it has begun to soften, without browning it. Stir in the garlic and cook for about 30 seconds. Add 225ml of the cream and 120ml of the chicken broth, the cubed potatoes, the nutmeg, 1/2 tsp of salt and 1/4 tsp of black pepper. Bring to the boil and then reduce to a very slow simmer. Cook for about 10 minutes, just until the potatoes are slightly translu and the mixture is slightly thickened. Remove from the heat and stir in the lemon zest and lemon juice. Pour the mixture into the prepared baking dish, smoothing over the top. Place into the heated oven and bake for 15 to 20 minutes, until bubbling and just golden brown on the surface.
Add the remaining cream and broth to the saucepan and crumble in the thawed hashbrowns. Season with some black pepper. Cook, stirring, until the liquid has mostly evaporated. Remove from the heat and stir in 1 ounce of the parmesan cheese (1/2 cup) and 1 TBS of the chives. Spread this mixture over top of the casserole of golden potatoes, smoothing it out again. Sprinkle with the remaining Parmesan cheese.
Return to the oven and bake for a further 15 to 20 minutes, until the top is golden brown. Allow to stand for 5 to 10 minutes prior to serving. Sprinkle with the remaining chopped chives and serve.
I served these with some corn and glazed pork chops. The Toddster was a happy man. He loves potatoes too. When I get it right, I get it really right. You can thank me in the morning. ☺
