This is exceedingly simple - just layer up spuds, snips and apples, along with carmelised onions, a stong mature hard cheese grated, and seasonings, and then pour a jugfull of double cream, only slightly diluted with full cream milk.
The second time I did this, it turned out much better. I preboiled the spuds for about four minutes. I sliced the spuds more thinly with the edge that comes with the grater, and more thinly diced the snips. I used two onions, where the recipe only calls for one. I remember to season as I layered up. I baked at 200 for 50 minutes in the centre of the oven.
Hmmm!
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