Food For Thought Versatile Potatoes

Press, Volume CV, Issue 30962, 19 January 1966, Page 2

Food For Thought Versatile Potatoes

(By

ALAN TREMAIN)

Here are two potato recipes which make tasty supper dishes. Both can be made ahead and left in the warming section of the oven. QUICK POTATO BAKE Ingredients: 11b of potatoes 2oz of butter 2 tablespoons of olive oil j Spanish onion Salt and freshly-ground black pepper 6 eggs 4oz of grated Gruyere cheese t pint of double cream.

Method: Peel and dice the[ potatoes and then lightly fry | In butter and olive oil for 10 minutes until they start to turn colour. Add the peeled and finely chopped onion and continue cooking for 10 to 15 minutes until the potatoes are cooked through. Season to taste and place the onion and potatoes in an oven-proof dish. Break the eggs carefully over the mixture, sprinkle with cheese and cover with cream. Season well again and bake on the middle shelf of a moderate oven (350 deg. for 15 minutes until golden brown. Serve immediately. POFFIE POTATOES Ingredients: 6 large oval potatoes Hot milk and butter Jib of flaked smoked fish White sauce Grated cheese 1 teaspoon of minced parsley.

Method: Scrub annd prick the potatoes with a fork. Pre-i heat the oven to 425 deg. or regulo 6 or 7. Lay the potatoes on the middle rack and bake for about one hour and a half —the time depends on the size of the potatoes. With a sharp knife remove a thin slice from the top or side of each potato and then scoop out most of the potato with e curved knife. Mash first with a fork and then with a spoon until fluffy, adding a little hot milk and butter to taste as you mash. Mix the fish with the sauce and parsley, and stir lightly into the

potatoes. Pack into the potato shells. Brush the tops with melted butter, and then sprinkle with grated cheese. Place on the second rack of the oven and bake for five to 10 minutes until lightly browned.