Recipe for Parsley Redskin Potatoes

Parsley Redskin Potatoes Recipe

This potato recipe can use other varieties of potato but I find that the redskin potatoes have the best texture for this casserole.

• 6 – 8 medium redskin potatoes, peeled and thinly sliced

• 2 cloves of garlic, peeled and cut in half

• ¾ cup of milk

• A handful of freshly chopped parsley

• ½ teaspoon of ground nutmeg

• 2 cups of strong cheese

• Salt and freshly ground pepper to taste

Grease an ovenproof, shallow casserole dish and wipe the cut garlic pieces around the inside and discard.

Arrange the redskin potato slices in the dish and sprinkling a small helping of cheese and parsley between each layer.

Mix together the milk, nutmeg, salt, pepper and remaining parsley and pour over the redskin potatoes.

Sprinkle the remaining cheese over the top of the casserole, cover and bake in a hot oven 180 deg C for about 45 minutes or until the potatoes are soft.

Remove the lid and bake under a hot grill until the top of the casserole in golden and bubbling.

Serve the parsley redskin potatoes garnished with extra parsley.

Serves 4 – 6