I’ve made variations of this before - simple and really yummy. A slightly healthier version of duaphinoise potato which I love.
I prepared and partially cooked this the day before and made in muffin papers to keep it easy to serve.
Cooking on the day would be better.
For 12 servings I used...
4 cloves of garlic crushed
2-3 tablespoons of olive oil.
thinly sliced potatoes - about 8
Fresh thyme
These were just tossed in a bowl, then piles layered in paper wrappers.
I baked them for about 30 mins at 180 degrees.
No comments:
Post a Comment