Sufra Dayma: Baked Potatoes and Cream By Moushira Abdel-Malek Serves 4-6 Ingredients: 4 medium potatoes (peeled, thinly sliced) 1 large onion (thinly sliced in rings) 1 garlic clove (grated) 2 cups pouring cream 2 chicken bouillon cubes 1 cup grated Gouda cheese Salt (to taste) + pepper + grated nutmeg Butter Method: Preheat oven to 200 degrees. Arrange a layer of overlapping potato slices in a deep medium baking dish. Top with a layer of onion slices. Set aside half the quantity of the grated cheese. Sprinkle a little of the other remaining quantity of cheese on top of the onion. Continue layering in this order until all potato and onion have been used. Add garlic and bouillon cubes to cream. Heat stirring to dissolve but do not boil. Add seasoning and stir. Pour over layered potato and onion. Dot with butter. Sprinkle with the reserved grated cheese. Bake until potato is tender, the cheese has melted and the top is slightly golden.
