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Author Notes: One of the best cookery courses I attended, was one held many years ago in the wilds of County Cork, Ireland.
A german chef taught us many variations on his particular
style of food, which blended german and irish elements.
We have continued to enjoy this dish, always accompanied by baked ham and oven roasted ratatouille. —Delainey
- 6 potatoes ( red skinned if possible)
- 8 ounces buttermilk
- 8 ounces pouring cream
- 2 tablespoons English mustard (strong)
- 8 ounces cheder cheese (grated)
- 1 ounce parmesan cheese (grated)
- half teaspoon Sea salt
- good pinches black pepper (ground)
- good pinches nutmeg (ground)
- Preheat oven to 180c. Peel potatoes, cut in half. Gently boil for 10 minutes. Drain & place them flat side down in buttered deep dish - to cover base. In a bowl, mix cream, buttermilk, mustard, salt, pepper and nutmeg, until amalgamated. Pour enough over potatoes to almost cover - leaving top of potatoes peeping out. Sprinkle over grated chedder cheese and parmesan cheese. You can dot with butter if liked. Bake in oven for 45 mins approx., until cheese is lightly browned and buttermilk cream is almost absorbed. Cover with piece of foil, if cheese browns to much. Leave it sit for 10 - 15 mins - as it is very hot when it comes out of the oven.