Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 1 kg Rooster potatoes
  • 1 tbsp olive oil
  • 1 onion
  • cloves garlic, crushed
  • 200 g fresh cream
  • 200 ml vegetable stock
  • salt and pepper
  • 1 fresh red chilli
  • 1 tbsp honey
  • fresh parsley, to serve
EUPOTATOES28230 website 820x480 recipes 55
Cooking time: 95 MIN
  1. Cut the potatoes into thin slices. Add the fresh cream to a bowl along with the potatoes and season with salt and pepper. Lay half of the mixture in an oven proof dish. Arrange the remaining potato slices on the top in a spiral pattern.
  2. Heat the oven to 200°C (Gas 6).
  3. Add the oil to the pan along with the onion and garlic, cook over a low heat for about 10 minutes until soft and golden.
  4. Blend the chilli and one clove of garlic in a food blender. Add the honey and some olive oil and mix, seasoning with salt and pepper.
  5. Pour the stock over the potatoes, cover with foil and bake for 1 hour.
  6. Remove the foil and bake for a further 30 minutes.
  7. Serve with some fresh parsley, enjoy!

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