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Parsley Potato RecipeThis parsley potato recipe is really simple to make. I like to serve it with a salad and some bread to mop up the sauce that's made with the cream and milk. It's also great as a vegetable dish with a meat or fish meal. You can prepare things in advance and assemble just before cooking if you've got a lot to do. It looks after itself once it's in the oven, so you can time it to be ready with the rest of your meal. I use half and half for the cream and milk, but you may want to adjust that down a bit - any more makes it a bit too rich. Parsley Potato Set the oven to Gas Mark 4 (350F or 180C) Take a shallow baking dish and grease it. Place a layer of potatoes and then onion, then potato, then onion - finish off with a layer of potato. Season with salt and pepper. Add the parsley to the milk and cream mixture and stir well - then pour it over. Dot with butter or top with grated cheese - or both if you really don't care about cholesterol levels - alternatively, drizzle with olive oil if you do ;-) Bake in the oven for 45 minutes until the potatoes are tender. Serve hot. This parsley potato is also suitable to use with pre-cooked potatoes if you have some left any time. Soften the onion prior to assembling by frying in a little butter or oil and then bake for only 25 minutes to heat through. Parsley Potato Recipe - to Herb Recipes Index
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