FLOWER POT KITCHEN: LYONNAISE BAKED POTATOES

14 Feb 2022

LYONNAISE BAKED POTATOES

Spoon Food

These gorgeous stock infused potatoes are a dream to eat, creamy, silky and so satisfying, I only make these in small portions as I wouldn’t stop eating them if there was more!

Prep time 10 minutes / Baking time up to 1 hrs

Ingredients

(serves 2)

2 large King Edward potatoes

1 Spanish onion thinly sliced

2 cloves garlic chopped

2 sprigs of thyme chopped

Olive oil

50g grated Parmesan

500ml chicken or vegetable stock

Salt

White pepper

Pre heat your oven to 220 C / 420 F.

Peel and as thin as you can slice the potatoes or use a mandolin (if you dare!). Soak in water to wash off some starch, heat a little oil in a pan and gently soften the onions without colouring them for around 5 minutes. In your baking tin add a little oil then layer the potatoes first, next some onions, garlic, thyme, salt and pepper then Parmesan, repeat until the baking tin is full, finish with a layer of potatoes, add stock to just cover the potatoes and top with grated Parmesan.

Turn the oven down to 200 C / 390 F and place the potatoes in the oven and bake for 50 - 60 minutes until fork tender and golden, then enjoy.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.