Jamie Oliver has impressed his fans with a moreish bake combining potatoes, cream, and parmesan cheese, and it’s perfect for any winter day.
Potatoes have become a staple in the British diet thanks to their unmatched versatility, and celebrity chefs have taken full advantage of this in their cooking ventures.
Since the festive period celebrates comfort food, cooks across the country are flaunting their top recipes for feasting inspiration. Jamie Oliver is among them, with his creamy and tangy potatoes al forno.
“This is one of my favourite side dishes, and frankly, it’s so good I sometimes just have it for lunch with a big gresh salad to provide a bit of contrast,” the chef quipped on his website.
“It’s easy to put together, and always delivers big on flavour, whatever you serve it with.”
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Viewers confirmed they love it too. One wrote: “I have made this before and it is divine.”
Another penned: “Made it a few times now and it does not disappoint.”
Ingredients:
One kg Maris Piper potatoes
Two onions
Two bulbs of fennel
600 ml whole milk
400 ml double cream
Method:
- Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.
- Finely slice the potatoes, onions and fennel just under 1.2 cm thick, with patient knife skills or, ideally on a mandolin.
- Preheat the oven to 180C / 350 F / gas four.
Pour the milk and cream into a pan. Tear in the anchovies, crush in the unpeeled garlic through a garlic crusher, add the rosemary sprigs, and bay leaves and finely grate in half the nutmeg.
Bring to a light boil on medium heat, then immediately turn the heat off and leave it to infuse for a few minutes. Fish out and discard the herbs, finely grate and whisk in most of the Parmesan, then taste and season to perfection.
In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel. Pour over the cream mixture and finely grate over the remaining parmesan.
Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, or until tender and nicely golden.
Remove from the oven, tear and scatter over any reserved fennel tops and serve.
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