Scallop potatoes...the perfect side

Potatoes are great aren't they?!  I love them mashed, boiled and rolled in butter and parsley, or done on the BBQ but one of my favorites is scallop potatoes done in single serve portions to accompany so many of my best dishes.  Great for dinner parties as it presents well on the plate and is an easy way to manage portion control rather than scooping it out of a larger dish. Give them a go!

Ingredients:
potatoes
heavy (whipping) cream
garlic
salt and pepper

Method:

• prepare your muffin trays by coating with butter or spray with oil and then placing some folded parchment paper across each one so the sides sit up - to be used as tabs to pull the potatoes out when they're cooked.
• slice the potatoes using a mandolin.  (If you're not going to cook them straight away remember to leave them soaking, fully covered in water).
• wash and drain the potatoes.
• in a large bowl add the cream to the potatoes, crushed garlic clove and season.  
• using your hands (I love this part or if you're game, let your kids do it) mix the cream over each slice so the potatoes are well covered.
• layer the potatoes into the prepared muffin trays to reach the top and pour a little of the cream over so it fills just the bottom of each pan. 

Pre-heat your oven to 350'F.

Cook in the oven for approx 20- 25mins or until the potatoes are soft and the tops are golden brown.
Remove by pulling up on the parchment paper and serve either family style in the middle of the table on a large platter or onto individual plates.