A tasty potato and cheese indulgence! This Potato Gratin is heavenly served as a side dish with any meal. For a healthy take on the recipe why not substitute milk for the cream or, alternatively, only use one cheese.
Time: 1 hour and 15 minutes
- 1 cup cream
- 2 cloves garlic, cut into slivers
- 1kg desiree potatoes
- 1/2 cup grated Jarlsburg cheese
- 1/4 cup grated parmesan
Preheat oven to 180°C. Heat cream and garlic on stove until hot. Leave to rest for 20 minutes so garlic is soft. Wipe 23 centimetre gratin tin with butter. Peel and thinly slice potatoes and put a layer into the dish. Scatter both cheeses over first layer, then some cream. Then layer more potato, cheese and cream. Continue to layer until you reach the top of the tin, the last layer should be potato. Dot the last layer with remaining butter and cover with foil. Bake in oven for 25-30 minutes or until potato has begun to soften. Remove foil and cook for 30 minutes more until crusty and golden. Rest for five minutes before serving.