Scalloped Potatoes Baked in Milk

Scalloped Potatoes Baked in Milk

Serves Four

Scalloped Potatoes Baked in Milk.

You will need

1.25g Potatoes, cleaned and kept whole

45g Unsalted Butter, plus butter for greasing

250g Soured Cream, blended with 2-3 tsp. Milk

½ tsp Salt

45g Parmesan Cheese

250ml Milk

Method

Peel and cut potatoes into 5mm slices

Boil or steam until they are half cooked.

Drain and allow to cool

Preheat oven to 200C?400F/Gas 6

Butter a baking dish

Arrange a layer of potato in the dish, then dot with butter and smear

Some sour cream over.

Sprinkle some salt and add a little grated parmesan

Repeat the process, layering until all the potatoes are used up.

Distributing butter, cheese and salt evenly between the layers.

Pour over the milk.

Leave a little butter and parmesan to finish with on top

Cover dish with foil

Bake in top of oven for about 20 minutes

Remove foil and continue to bake for 5-10 minutes

Until golden on top.

Remove dish and leave to settle for 10 minutes before serving.