This is a twist on one of those great potato dishes that taste magic, is easy to cook and you keep forgetting to make until something else reminds you and then you want it. I was down the garden today and the smell of my wild garlic plants wafted over and ticked me on the nose. "Mmm," I thought, "oven-baked creamy wild garlic and cheese potatoes .
" So I made them this evening and here's the recipe. Use a good floury potato because they'll be perfect for soaking up the cream. The Red Duke of York is a fantastic all-around potato good for roasting, mashing, baking, or making chips.
I used a mix of Cheddar and Parmesan because I like to. You can use just cheddar cheese if you wish. The taste of wild garlic is more subtle compared to normal cloves of garlic and the flowers aren't out on them yet here in Donegal.
*If you don't have any wild garlic leaves you can use 4 normal garlic cloves and optional freshly chopped parsley instead. Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Ingredients: Method: Peel and slice thinly all the potatoes using a sharp knife, the blades on a grater or a mandolin. Place them in a large bowl.
Add all the grated Parmesan cheese, most of the cheddar cheese, the cream, the garlic or the wild garlic. Add 8-10 twists of freshly ground pepper. Mix everything together well with a large spoon and then scoop it into a 2" deep baking dish.
Sprinkle the remaining cheddar cheese over the top and flatten everything down gently. Ba.
