Sunday,17 February, 2019
Current issue | Issue 1317, (27 October - 2 November 2016)
Sunday,17 February, 2019
Issue 1317, (27 October - 2 November 2016)

Ahram Weekly

Cheesy potato gratin

Serves 4-6


1 kg potatoes (thinly sliced, skin-on or peeled)
1 onion (finely chopped)
2 garlic cloves (halved)
3 tbsp All-Purpose flour
2 cups whole milk
1 cup cream
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1/4 cup shredded buffalo mozzarella
3 tbsp butter
Salt  + pepper + grated nutmeg

Heat oven to 180/200 degrees C.  Melt the butter in a medium sized pan.  Stir in onion over medium-low heat; until translucent.  Season and stir until fragrant.  Add garlic.  Do not allow onion to change colour.  Add flour.  Stir for a couple of minutes to combine and smooth.  Pour in the milk; while constantly whisking.  Add garlic.  When milk thickens; whisk in cream.  Simmer over medium-low heat to bring it to a preboil.  Remove garlic pods and discard.  Whisk in cheeses to melt; reserving a handful of both Gruyere and Parmesan, to sprinkle on top of dish.  When smooth and creamy, stir in the potatoes.  Gently transfer mixture into a baking dish.  Sprinkle the reserved cheese mixture on top.  Cover with a foil sheet and bake in preheated oven; for one hour.  Uncover and continue baking until top is golden.  Serve hot aside of grilled meat or chicken.

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