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Parmigiano-Regiano, cheese potatoes
  • 1

    Preheat the oven to gas mark 4/180°C. Cook the potatoes in salted water for about 20 minutes, until soft. Drain and allow to cool slightly.

  • 2

    Melt the butter in a small saucepan, add the garlic and allow to sizzle. Remove from the heat and add the parsley.

  • 3

    When the potatoes are cool enough to handle, slice into 1cm slices and toss with the garlic butter and Parmigiano-Reggiano cheese.

  • 4

    Bring the milk and cream to the boil. Season generously with salt, pepper and nutmeg. Layer the potatoes in a baking dish, pour over the cream mixture and bake for 30 minutes.

  • 5

    Finish under the grill for a few minutes if you prefer a browned top.

  • It’s ready!

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