|2 cups / 500 ml||Beef broth|
|1 cup / 250 ml||Creme fraiche or sour cream|
|1 tsp / 5 ml||Salt|
|1/2 tsp / 2 ml||Pepper|
DirectionsPeel and thinly slice garlic, scatter in a 9 inch x 9 inch (or larger) ovenproof dish. Sprinkle salt & pepper over garlic, set dish aside. Wash potatoes and cut into bite-size chunks. Place potatoes and beef broth in a large saucepan and boil for 10 minutes, uncovered and stirring often. Remove potatoes with slotted spoon and put into dish with garlic, etc. Add creme fraiche or sour cream to beef stock and bring to a boil. Boil together for a few minutes then pour over potatoes, bake at 350* for one hour. Makes a wonderful gravy to go with your Sunday dinner.
This potato recipe is brought to you courtesy of Glenda Mulholland.