A must try "Potato-Gratin"

Potato Gratin

One day i went to my aunt’s house. She was preparing dinner. I went over to her kitchen & she said “OH yes fara just on time to do your favourite potato gratin. Come and learn!”

This potato gratin is the paling senang to prepare i tell you! No onions, just potatoes bathed in butter n cream with some garlic and salt for flavoring.

Ok lets start cooking!!

1. Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes, or up to an hour. Remove from the cloudy water, and dry with a clean towel.

2. Preheat the oven to 375°F or 180°C

3. Butter the bottom and sides of an “earthenware baking casserole” ( or i use my mom’s corelle baking bowl CAUSE i know it is save to use it or anything similar, refer image below) , about 3 1/2 inches deep, and large enough to fit all the potatoes (very large). If you have no round ceramic pan, use an ordinary baking pan (baking pan xlawa la for presentation nanti). Sprinkle about half the garlic along the edges of the buttered sides of the pan.

4. Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, also some cheese if u like,then repeat in this fashion until all the potatoes have been used. End the top with a dabbing of butter, the last slosh of cream, and a sprinkling of salt and pepper AND CHEESE! hehe

5. Bake for an hour to an hour and a half, or until the potatoes are very tender and have absorbed all the cream; the top of the potatoes should be golden brown with darker brown splotches here and there. This is a very rustic dish and by its very nature is very forgiving time wise; if you need more time, lower the oven's heat, and to speed the cooking up and give it a nice dark topping, raise the heat to 400°F or 200°C for the last 10 to 15 minutes.

6. Serve in its baking base, or dish up individual portions up to u, sprinkling each with a little chopped fresh parsley. 

OH NOM NOM NOM – NYUMMY!