© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Kathleen MacLeod
I cut my potatoes in round slices and layer them with onion slices and crushed/minced garlic into casserole dish. I then make a concoction of fresh herbs, such as purple sage, chives, rosemary, oregano, mint, sweet basil, lavender — whatever is seasonal from my organic herb gardens, cheese mixed with heaps of milk and cornflour (cornstarch) and pour this over the vegetables. I bake until potatoes are cooked when tested.