Creamy Comfort Potatoes & Russians


This velvety smooth and creamy pot of potatoes and Russians is delicious comfort served on a plate.


Eskort Smoked Russians

1kg baby potatoes

olive oil for cooking

5ml (1t) white pepper


2 onions, chopped

1 garlic clove, chopped

250ml (1c) spring onions, chopped

45ml (3T) flour

500ml (2c) cream

250ml (1c) milk

250ml (1c) white cheese, grated

chilli oil

extra chopped spring onion


Preheat the oven to 200°C.

  •  Slice the potatoes in half and place on a baking sheet. Drizzle with olive oil and season with white pepper and salt.
  •   Bake the potatoes for 15 minutes or until cooked and crispy.
  •   In a large saucepan over moderate heat, fry the onions, garlic and spring onions until glossy.
  •  Thinly slice the Russians and add to the saucepan. Mix through and fry for 5 minutes.
  • Add the flour and stir through.
  • Add the cream and milk, stir until the sauce is smooth then lower the heat.
  •  Add the crispy potatoes to the sauce then transfer the mixture to a baking dish.
  • Sprinkle the cheese on top and bake for 5 minutes.
  • Serve with the chilli oil and more spring onions.

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