Total Time
25mins
Prep 10 mins
Cook 15 mins

A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

Ingredients Nutrition

Directions

  1. Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
  2. Stir in the flour and cook for 1 minute.
  3. Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
  4. Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
  5. Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
  6. Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
  7. Sprinkle with the remaining parsley and serve.
Most Helpful

4 5

Nice and creamy dish. I think I'll cut the thyme back a smidgen next time. I found it just a bit overpowering. Made for Adopt A Tag '09 PRMR. :)

5 5

Great potato side dish that accompanied our steaks last night. I cut the recipe down to one serving but it made more than enough for two of us. I varied from the recipe by using store bought refrigerated peeled and sliced potatoes but then followed as written. This is a creamy and rich potato dish. Thanks for sharing your recipe. Made for PRMR.

3 5

The potato's were good, very rich and it made more than 4 servings.