Thursday, September 15, 2011

Potato gratin

6-8 medium potatoes
1 onion
3/4 cup fresh cream
2/3 cup milk (preferably with a high content of fat 3-4 %)
2 garlic cloves
25 g butter (room temperature)
Dill/leeks/spring onion
Salt to taste

Saute the onion until light golden brown and put aside. Brush an oven safe porcelain or glass plate with butter. Peel and slice the potatoes thin. Add potatoes, salt, garlic and onion in layers in the oven safe plate. You can also add dill/leeks/spring onions for more flavour. Mix the cream and milk together with the dill. Add some salt if desired. Pour it over the potatoes and add a rich cheese layer on top. The milk/cream mixture should preferably be at equal level with the potatoes so that the topmost potatoes also get cooked. However, the milk will boil and rise a little bit when it gets really hot in the oven. Cover the plate with an aluminium foil so that the gratin does not get burnt. But do not cover too tightly and leave some holes so that the hot air moves freely.

Place it in the lower parets of the oven and cook at 200 C for about 30-40 minutes. You can insert a skewer and check if the potatoes cooked and soft. You can remove the aluminium foil towards the end. Let this creamy potato gratin cool down before serving. I think this is the kind of dish that tastes better on the second day. Good luck!

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