Creamy Potato Cheese Gratin

Creamy Potato Cheese Gratin

Normally cheesy gratin dishes would be Winter fare in this house, but it is late Spring as I write, and we have the heating on and three layers of clothes. It is cold and wet. It might be 10 days from Summer but it feels like mid Winter. It HAS to be potatoes and cheese. Plus the oven warms the kitchen nicely.

Are you looking for similar dishes? Try Garlic Herb Potatoes, Gratin Dauphinois, Pommes de Terre Maxim, Parmesan Potatoes, Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

Other Potato dishes include Saag Aloo.

You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Late Summer dishes.

Creamy Potato Cheese Gratin

Creamy Potato Cheese Gratin

ingredients
1 large garlic clove, chopped
1 kg potatoes, peeled and thinly sliced
600 ml milk
1 bay leaf (sweet bay laurel, or use Indian bay leaf for a delicious taste alternative)
0.5 small white or red onion, chopped
1 clove
200 ml cream
pinch nutmeg
cheddar cheese, grated
sea salt, black pepper and white pepper

method
Heat the oven to 200C.

Scatter half of the chopped garlic in a buttered gratin dish.

Poach the peeled and sliced potatoes in the milk with the rest of the garlic, the onion, the clove, a little black pepper, and the bay leaf for 10 minutes. Drain, retaining the milk. Remove the bay leaf and the clove.

Mix the milk with the cream and a pinch of nutmeg.

Alternate layers of potato and grated cheddar in the gratin dish, seasoning with a little salt and some white pepper in between layers. Pour over the milk and cream mixture, and top with some more of the cheese.

Bake for 15 – 20 mins until golden and the potatoes are tender.

 

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