Lightly steam the potatoes for 5-6 minutes, then transfer to a lightly greased ovenproof dish. Pour over the cream, spring onions and mint and bake in a preheated oven 200 °C/400F/gas 6 for 15 minutes until well cooked.
Steaming is not essential, but it will shorten the cooking time in the oven and therefore improve the flavour of the dish.
