This is a classic and creamy rich French dish its perfect accompaniment that goes with steak or savory meat and fish fillet.
Ingredients:
Ingredients:
12 baby yellow potatoes, peel and slice them thinly
400ml heavy cream
1 tbsp butter
1 tbsp butter
2 garlic cloves, minced or finely chopped
1 smoked bacon, cut into strip
pinch of nutmeg
salt and ground white pepper
1 tbsp fresh chopped parsley
Methods:
1. Preheat the oven to 180°C. Melt the butter in a skillet then saute the garlic and bacon.
3. Sprinkle with a pinch of nutmeg powder, salt and pepper.
4. Pour the cream into a skillet, simmer for 5 minutes.
5. Sprinkle with fresh chopped parsley.
6. Then stir with a parmesan cheese.
6. Transfer potatoes mixture into a ovenproof baking dish. The remaining liquid from the skillet should come just to the tops of the potatoes. For optional: Sprinkle evenly with the shredded cheese and breadcrumbs.
7. Bake for 30-40 minutes or until the top is browned and the potatoes are cooked.
8. Serve with roast or any other meat dish.
Methods:
2. Add the potatoes and saute for a few minutes.
