Oven-baked creamy wild garlic and cheese potatoes


  • 1.5kg (3 ½ lbs) Potatoes
  • 500ml (1 pint) Whipping Cream
  • 100g (4oz) Cheddar Cheese, grated
  • 50g (2oz) Parmesan Cheese, grated
  • *About 10 Wild Garlic leaves, shredded thinly
  • Freshly ground Black Pepper


1 _  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.

2 _  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.

3 _ 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.

4 _  Bake in a pre-heated oven at 175°C, 350°F, Gas 4 for 1 hour. After 30 minutes, take the dish out and gently press the potatoes down again to let the cream come up over the top of the mix. Pop it back in the oven to finish the cooking time.

The top of the potato dish will be lightly crispy and brown and it will be ready to eat straight away.

If you want to, you can make this the day before a special dinner, let it cool completely when cooked and cut it into squares. When you're ready eat, it heats up in a hot oven or in a microwave quite quickly to serve as a garnish or a side dish.

There you go, simple and very tasty Oven Baked Creamy Wild Garlic & Cheese Potatoes. Yum!


  1. Where do I find garlic leaves in the USA? Never heard of them.


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