Divine Scalloped Potatoes

1. 1

   Slice the regular and sweet potatoes into 1/2 cm thick slices.

2. 2

   (I don't normally peel the skins).

3. 3

   Finely slice the garlic cloves.

4. 4

   Finely slice the spring onion.

5. 5

   Lightly grease the bottom of a 2 litre saucepan (Just to stop the potatoes sticking).

6. 6

   Place a layer of regular potato just to cover the bottom (you can leave gaps)

7. 7

   Start a new layer of sweet potato, again just to cover the layer of regular potatoes.

8. 8

   Scatter a few slices of fresh garlic.

9. 9

   Scatter a few slices of spring onion.

10. 10

    Sprinkle approx 1/2 tspn dried chilli flakes over the surface.

11. 11

    Sprinkle salt and pepper to taste.

12. 12

    REPEAT this layering process until all ingredients are used ( I normally get around 3 layers).

13. 13

    Once all layers have been completed pour the tub of cream over the top.

14. 14

    Grab hold of the pot and gently shake side to side until you see the cream sink down between the layers.

15. 15

    Place on medium heat until it begins to boil then simmer gently for approx 30 - 45 mins until the potatoes are soft.

16. 16

    Occasionally there is some excess liquid from the cream and I usually increase the heat to boiling again to reduce until it thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.