POTATO GRATIN
This version of gratin potatoes is using
fromage blanc rather than cream.
Serves 4
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11/2 lb (700 g) waxy-variety potatoes
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oil
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3 cloves garlic
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5 oz (150 g) fromage blanc
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3 oz (75 ml) skimmed milk
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Pinch of salt, pepper, grated nutmeg
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Brush the gratin dish with oil and
preheat the oven to 375F/190C/gas mark 5.
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Slice the potatoes and garlic into
wafer-thin slices and make alternative layers starting and ending with
potatoes.
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Season each layer and pour over the
fromage blanc mixed with the milk and a grating or two of nutmeg. Bake
for 1 hour.
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