One method, which is a classic, is potatoes cooked in milk. A great
way to enliven potatoes which have been stored since last year’s
harvest. The milk gives them a creamier texture and a little more body
and richness.
Serves 4 as a side dish
500g firm waxy potatoes
500ml milk
A few sprigs of thyme, leaves picked from the stalk
Bay leaves
Salt and pepper
Nutmeg
A few pieces of butter
Peel the potatoes and slice them into pieces at least 1cm
thick.
Put them into a saucepan and cover with the milk. Add the thyme and
bay, salt and pepper. Simmer gently for about 15 minutes, being careful
not to boil the milk, until the potatoes are just cooked through.
Heat the oven to 200°C.
Remove the bay leaves and lift the potatoes into an oven proof dish
which fits them snugly so that there are a couple of layers.
Grate over a little nutmeg, season with a bit more salt and pepper,
a few spoonfuls of the milk and put some pieces of butter on top.
Cook for another 10 minutes or so, or until the top has started to
brown and the milk has soaked into the potatoes.