Parsley Potato Recipe

This 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.


Parsley Potato

  • 2 lbs (900g ) new potatoes - thinly sliced
  • 1 onion, thinly sliced
  • 1 pint (600ml) milk and cream mixed
  • handful fresh chopped parsley
  • salt and pepper
  • Butter
  • Grated Cheese (optional)

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.

You can prepare things in advance and assemble just before cooking if you've got a lot to do.

If you do prepare the potatoes early, then make sure to cover them with water or they will quickly turn black (oxidise) - then drain them well before assembling.

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.

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› Parsley Potato Recipe

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