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“This is a potato side dish recipe I discovered in Bermuda. I have made changes to it as some of the ingredients are not freely available in Europe. I have named it after the capital of Bermuda - Hamilton. Obviously the use of saffron is restricted by price so a saffron substitute could be used instead. It always goes well with a crowd”
READY IN:
1hr 50mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 12 medium sized potatoes
  • 1 large onion
  • 12 teaspoon season all seasoning (Schwartz or similar)
  • 14 teaspoon garlic salt (Schwartz or similar)
  • 250 ml cream
  • 12 teaspoon saffron or 12 teaspoon saffron, substitute
  • grated cheese (Cheddar or Gouda)

Directions

  1. Peel & slice potatoes thickly.
  2. Cover the base of a deep dish with a rough layer of potatoes.
  3. Sliced and chop the onion and spread 1/2 of it over potatoes.
  4. Sprinkle ½ teaspoon Seasoning over.
  5. Sprinkle 1/4 teaspoon garlic salt over.
  6. Repeat process with potatoes, second half of onion and seasonings.
  7. The top of the potatoes should be about ½ inch below the top of the dish.
  8. Sprinkle ½ teaspoon of saffron over top layer and add cream up to nearly the top of potatoes.
  9. Bake in over at 200 C for 1 hour.
  10. Remove and cover with grated cheese.
  11. Return to oven and bake for a further ½ hour.

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