Mustard cream potatoes

Steve has shared this great recipe that he reckons goes great with his Mexican chook!

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  • About 12 small chat spuds pricked
  • A third of a cup milk
  • Two thirds cup cream
  • 2 tablespoons seeded mustard
  • Handful grated parmesan cheese


  1. Place spuds in baking dish
  2. Mix cream milk and seeded mustard in saucepan and heat to just below boiling. Take off heat and stir in parmesan.
  3. Bake at 180° for 45 mins, turning every 15 mins then up heat to 220° for another 15 to crisp cheese.

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