Re: The Not So Humble Spud
For me getting the right variety of potato is all important to the results. For creamed potatoes it has to be King EdwardsRe: The Not So Humble Spud
Re: The Not So Humble Spud
Re: The Not So Humble Spud
Re: The Not So Humble Spud
It is just something that I throw together, I slice the potatoes and onions and then layer them in a dish, one row potato one row onion finishing with a row of potato, put spices of your choice inbetween the layers, I use pepper and Italian seasoning (or sometimes other seasoning if I pick up the wrong jar) and pour over 1/4 pint of stock, put in the over until cooked and the stock has nearly gone.Thread Tools | |
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