Potato Custard

In May Byron's cookbook from 1918 there has been one recipe that has been fascinating and disgusting us - Potato Custard. Gordon has bravely tried it out, here is his verdict:

As someone who is quite accustomed to mixing savoury and sweet together (I can be found in my local McDonalds* on many a Saturday dunking my fries into my vanilla milkshake) this was less of an unusual proposition for me. It’s easy enough to put together but the recommended time of 35 to 45 minutes I have extended on this recipe to make sure the potatoes are cooked through. The result is less than appetising I have to admit. The potatoes have a lot of moisture in them which makes the custard thin out and the dish become quite watery (extending the cooking time may rectify that though). Taste wise, it’s a bit of a nonentity really, you can still taste the custard but not the potatoes and leaving out the onions would be a wise move. Would I try it again? .... NO.

It does raise one big question though? Is this a main course or a dessert?

*Other burger franchises are available

  • Potatoes
  • Custard
  • OXO Stock
  • Salt & Pepper
  1. Peel some potatoes and slice very finely. Lay them in overlapping scales in a deep pie dish.

  2. Pour a little OXO over the potatoes - just enough to moisten them.

  3. Sprinkle with a little finely minced parsley and onion.

  4. Season the custard, pour over the potatoes.

  5. Bake in a hot oven for 45 to 60 minutes.