Some nights you need to climb onto the couch and not move until someone brings you food. That food should be stodge-tastic - comforting right down the the soles of your feet.
Tonight was one of those nights. It's rainy and cold and Matty had punctured the tire on his bike. I hurtled across town to pick him up, the spuds baking away all the while. Oh the anticipation - talk about keeping yourself in suspenders!
We arrived home to this little piece of heaven coming out of the oven. We pared it with a little grilled chicken and some green beans, though I have to admit I barely touched them. The potatoes were so melty and gorgeous. It was one of those situations were you start eating and realise 20 minutes later you've consumed the better part of 500g of potatoes. Uh-huh, like that.
Kipflers are a beaut type of spud for this recipe. They hold their shape well on baking, even in liquid. But one bite and they're soft and luscious inside. They also take on the flavours they're baked in: in this case, a little cheesy, a little creamy, a lot yummy.
My word to the wise? Don't have any grand, productive plans for the remainder of the night. For the same reason you decided on comfort food, you will be completely unable to move after this dish. Pull on your fluffy slippers, queue up your favourite television shows and curl up under a blanket. You won't see the light of day for a little while. Food coma commence...... now!
Ingredients
1 kg kipfler potatoes
250ml cream
250ml chicken stock
1 cup cheddar cheese
1 tsp sweet paprika
1 tbsp mustard
salt and pepper
Preheat the oven to 180ºC. Chop each potato to around 4cm square in size.
Heat the cream and chicken stock over a low heat. Once the cream begins to simmer, add the mustard, paprika and cheese. Add the potatoes and seasoning and place into the oven. Bake for around 1 hour or until liquid has reduced and potatoes are soft.
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