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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This is a potato side dish recipe I discovered in Bermuda. I have made changes to it as some of the ingredients are not freely available in Europe. I have named it after the capital of Bermuda - Hamilton. Obviously the use of saffron is restricted by price so a saffron substitute could be used instead. It always goes well with a crowd Ingredients:
12 medium sized potatoes |
1 large onion |
1/2 teaspoon season all seasoning (schwartz or similar) |
1/4 teaspoon garlic salt (schwartz or similar) |
250 ml cream |
1/2 teaspoon saffron or 1/2 teaspoon saffron, substitute |
grated cheese (cheddar or gouda) |
Directions:
1. Peel & slice potatoes thickly.
2. Cover the base of a deep dish with a rough layer of potatoes.
3. Sliced and chop the onion and spread 1/2 of it over potatoes.
4. Sprinkle 1/2 teaspoon Seasoning over.
5. Sprinkle 1/4 teaspoon garlic salt over.
6. Repeat process with potatoes, second half of onion and seasonings.
7. The top of the potatoes should be about 1/2 inch below the top of the dish.
8. Sprinkle 1/2 teaspoon of saffron over top layer and add cream up to nearly the top of potatoes.
9. Bake in over at 200 C for 1 hour.
10. Remove and cover with grated cheese.
11. Return to oven and bake for a further 1/2 hour.
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