1teaspoonmixed herbs or 2 sprigs of fresh rosemary
½teaspooncrushed garlic flakes
Slice potatoes into ¼ inch disks. Boil in lightly salted water until they are cooked but firm. SEE NOTE 1
Remove and drain.
Melt the margarine on medium heat.
Add herbs and crushed chilli flakes and cook for 1 minute.
Pour in the cream and milk. Add the turmeric and dried chilli flakes if using. Cook on medium heat for 5 minutes. Stir constantly to avoid burning.
Layer the cooked potatoes in a shallow casserole dish and pour the cream sauce over it.
Sprinkle the top with extra chilli flakes and bake in a preheated 180°C oven for about 20 minutes, until the top is golden brown.
Garnish with parsley or coriander and serve hot.
1.To cut down on the baking time I just usually boil the potatoes in salted water, until they are cooked but still firm.Then remove from the heat and strain out the water.They should still be in slices and not broken into pieces. It should not be completely cooked, because it will continue cooking when you put it into the oven with the cream sauce.