Rich and creamy, savoury and sweet. Delicious.
I saw some wild garlic leaves in the supermarket and, never having had them before, wanted to try them out in something. I thought they should pair well with potato, so I looked in the pantry and made this from what I had on hand. It worked! I love it when a non-plan comes together.
about half a dozen unpeeled baby potatoes
one medium-sized peeled sweet potato
200g sour cream
pinch each of paprika and nutmeg
a handful of roughly chopped wild garlic leaves
grated cheese (Gruyère works well)
Slice potatoes and sweet potato about 2mm thick. Throw into a pot with milk, sour cream and spices, bring to a boil then turn to low and simmer for about 10 minutes, until the potatoes can be easily pierced by the point of a sharp knife. Pour into small baking dish (I used one which is fairly shallow and 22cm square) and stir through wild garlic, sprinkle with grated cheese and bake at 180°C for about 40 minutes (until golden brown on top).