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Potatoes, Baked in a Creamy Dill Sauce
This is a simple and tasty variation on layered baked
potatoes. It uses that wonderful herb, dill. Make this dish to accompany fish
especially, but please yourself as it is down to you own taste.
0.5 Kg (1 lb) Potatoes
1 tbsp Chopped dill
285 ml (1/2 pt) Milk
29g (1 oz) Butter
Ground Rock Salt
Ground Black Pepper
Slice the potatoes into course slices and layer into an
ovenproof baking dish.
On each layer sprinkle the chopped dill and season with the
rock salt and ground pepper.
Warm the milk and pour over the layered potatoes.
Place dabs of butter over the surface and lightly season
Bake in a preheated oven (350F / 180C / Gas Mark 4) for
about 1 hour or until the potato is cooked.
Recipe for Potatoes sauteed with
garlic and basil
Eat, drink, and be merry, for tomorrow ye diet.
(William Gilmore Beymer)
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