1467. Potato Cheese Gratin

 

Admittedly, MCW hosts a potato gratin or two. But you see, there are a variety of approaches to a potato gratin, depending on mood or preferences of the day. One of them uses boiled potato. Another, semi-cooks the potato slices in a pot before baking the lot. This approach has become my favorite so far. Layer the lot in your casserole dish, bake covered for a while, then bake uncovered for a shorted while.

Ingredients

1 1/2 cups cream
2 garlic cloves minced
2 tbsp butter , melted
1.25 kg starchy potatoes
1 tsp salt & pepper 
2 1/2 cups gruyere or mixed cheese , grated





Method:

Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 350F.
Peel the potatoes and slice them 3 mm thick.
Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper. Sprinkle with 3/4 cups cheese.
Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover with lid or foil, and bake for 1 hour and 15 mins or until the potatoes in the middle are soft (use knife to test).
Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

صحة و عافية