Crispy potato gratin - Frasig potatisgratäng

CRISPY POTATO GRATIN
Frasig potatisgratäng

The golden brown crust and the lovely taste makes this a great dish.

4 servings

1 lb 7 oz firm potatoes

1 garlic clove
butter or margarine for the dish
1 tablespoon melted butter or margarine
1 tablespoon flour
1 ¼ cups milk
2/3 cup cream, 12% fat
2 tablespoons grated Parmesan cheese
salt, white pepper
1/3 cup ripe, grated cheese

Wash, peel and slice the potatoes, preferably in a food processor. Peel and split the garlic clove and rub an oven-proof dish with it. Also grease the dish lightly. Heat the oven to 390F.

Make a gratin sauce by melting ½ tablespoon of the fat and sautée the flour in it. Dilute with milk and boil for 5 minutes while stirring. Add cream and cheese and flavour to taste with salt and pepper.

Put the potatoes in a roof-tile pattern in the dish. Flavour with salt and pepper and pour some of the sauce between each layer. Sprinkle with grated cheese and drizzle remaining melted fat on top. Bake on the middle shelf of the oven until golden brown, about 50 to 60 minutes.

For a more colourful gratin, you can mix the potatoes with tomatoes. Substitute 8 oz of the potatoes with ripe tomatoes that you slice thinly. Put them in alternate, roof-tile layers in every third row. Together with a fresh, lovely tossed salad it makes a great main dish.

Enjoy!

Bella