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Potatoes Parisian recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe is by Frank and Jayni Carey. Potatoes Parisian is one of the most elegant (and simplest) ways to prepare potatoes. This versatile starch side goes with almost any entrée. Bon appétit!


3 large potatoes, peeled and thinly sliced (about 1 1/2 pounds)
1 1/2 cups whipping cream
1/2 teaspoon salt
1/2 cup shredded Gruyère cheese (2 ounces)
Ground nutmeg

  • Place the sliced potatoes in a buttered 3 quart rectangular baking dish.
  • Pour the whipping cream over the potatoes.
  • Sprinkle with salt.
  • Bake, uncovered, for 50 to 60 minutes, or until the potatoes are tender and most of the cream is absorbed.
  • Sprinkle with shredded cheese and nutmeg during the last 5 minutes of cooking.

Serves 6

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