Peel and thinly slice half a bag of Rooster Potatoes, then toss with salt, pepper, nutmeg and double cream. Preheat oven to 160oC / 320oF / Gas Mark 2-3.
Rub a shallow baking dish with a cut garlic clove. Spread the potatoes and cream mix in the dish, pressing down the mixture evenly.
Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil, turn heat up to 200oC / 390oF / Gas Mark 6 and cook for a further 15 minutes.
Leave to cool for 10 minutes before serving with roast lamb.
Here at Albert Bartlett we know our spuds and, more importantly, we know how you should care for them and keep them lasting longer! Click here to visit our dedicated Potato Care page to learn more about storing & caring for your potatoes.
Preparation: 10 mins
Cooking: 45 mins
1/2 bag of Rooster Potatoes
350ml double cream
Salt, pepper and nutmeg to taste
1 garlic clove (sliced)