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    Mustard Potatoes

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    Mustard Potatoes

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 6 large floury potatoes, such as Maris Piper
    • 284ml carton double cream
    • 200ml whole milk
    • 1 garlic clove, crushed
    • 5 generous tbsp Pommery mustard
    • Salt and freshly ground black pepper
    • 60g butter


    1. Preheat the oven to 190°C, gas mark 5.
    2. Peel the potatoes and slice very finely. Put them a bowl of cold water to soak out their excess starch.
    3. Meanwhile, put the cream, milk and garlic into a saucepan and bring to the boil.
    4. Remove from the heat and stir in the mustard, then season. Taste to make sure the mixture has a good, strong flavour.
    5. Grease an ovenproof gratin dish with a little of the butter. Drain the potatoes and pat dry on kitchen paper. Layer the potatoes in the dish, seasoning each layer as you go. Carefully pour over the mustardy cream - it should just cover the potatoes.
    6. Dot the remaining butter over the top of the potatoes, cover with foil and bake for 40 minutes or until the potatoes are soft and have absorbed most of the cream. Remove the foil and continue to cook until the potatoes are golden brown and bubbling (10-15 minutes). Serve immediately.

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