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Creamy potatoes

Creamy, delicious potatoes with a golden crisp finish.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and sliced
  • 3 cloves garlic, peeled and crushed
  • 2kg potatoes, peeled and thinly sliced
  • 30g sunflower spread
  • 30g plain flour
  • 300ml semi-skimmed milk
  • 300ml vegetable stock (from a stock cube)
  • pinch of ground nutmeg

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Heat the oil in a pan and gently fry the onion and garlic for 5 minutes until soft.
  3. Meanwhile, bring a large pan of lightly salted water to the boil and cook the slices of potato for 5 minutes. Drain well, then arrange in layers, with the cooked onion and garlic, in a large ovenproof dish.
  4. Melt the sunflower spread in a non-stick pan and stir in the flour. Cook, stirring, for 2 minutes, then gradually add the milk and stock, stirring well until you have a slightly thickened sauce.
  5. Pour the sauce over the potatoes and sprinkle with a little ground nutmeg. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and cook for a further 10 minutes until it is golden and bubbling.
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8 Serves 8 people
20 Preparation time of 20 mins
50 Cooktime for 50 mins
265
Calories
13%
4g
Sugar
4.4%
5.7g
Fat
8.1%
1.3g
Saturate
6.5%
0.46g
Salt
7.7%
of your Guideline Daily Amount (GDA)

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