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Potato Gratin

Yields8 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Adapted from Country Living

 30 g butter
 4 clove garlic, mined finely
 500 ml milk
 2 tsp salt
 800 g potatoes, sliced thinly
 250 g Gruyère, finely grated

Butter a medium sized casserole dish and preheat an oven to 175°C.


In a microwaveable bowl add the butter, garlic, milk, and salt. Microwave on high until the milk just starts to bubble, about 3 minutes.


Rinse the potatoes, dry them well then cut into 3-5mm slices with a knife or mandolin.


In the casserole dish place the slices of potatoes in to a slightly overlapped layer.


Top with 1/4 cup of the milk mixture, salt, pepper, and about 1/5 of the cheese. Repeat until you run out of potatoes then pour the additional milk mixture over the top and the leftover cheese on top as well.


Bake until bubbling and a knife easily pierces the gratin, about 40 minutes. Let cool before serving to allow the cheese to set for a clean cut.

Nutrition Facts

Servings 0