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Jekka's Herb Cookbook
by Jekka McVicar

This is another of my culinary accidents; I started making roast potatoes, then friends turned up and the potatoes would not stretch in time. So I took the potatoes out of the roasting pan and put them in with herbs, milk and egg and turned it into a bake. The trick with this dish is to keep the potatoes poking up above the milk mix so that they become crispy, which is wonderful when combined with the herb-custard mix. Serve with roast chicken or as a vegetarian meal with grated cheese sprinkled over the top.
Serves 4-6


• 2 lb (900 g) boiled potatoes, peeled and diced
• 2 tbsp (30 ml) light olive oil or canola oil
• 2 tbsp (30 ml) unsalted butter, plus extra for greasing
• 1/2 cup (110 ml) whipping (35%) cream
• 3/4 cup + 2 tbsp (200 ml) reduced-fat (2%) milk
• 1 egg
• 1 tbsp (15 ml) sage leaves, finely chopped
• 1 tbsp (15 ml) flat-leaf parsley, finely chopped
• 1 clove garlic, crushed


Preheat the oven to 325°F (170°C).

In a frying pan, saute the potatoes in the oil and butter until golden. Grease a large dish (I use a lasagne dish) and add the potatoes.

In a large glass measuring cup, mix together the cream, milk, egg, sage, parsley and garlic and pour over the potatoes. Bake in the oven for about 1 hour, until golden.

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