Au Gratin Potatoes
Serves: 4-8 people (side dish)
Grated Parmesan cheese
1. Clean and peel the potatoes, then slice very thinly.
Place the sliced potatoes in a colander and sprinkle with
salt. Let stand until all the water has drained away. Set
2. Heat the cream and milk to a boil. Add the potatoes
to the cream and milk mixture and bring back to a boil. Allow
to cook at a simmer, stirring occasionally so the potatoes
do not stick to the bottom of the pan, for about 10 minutes
or until the potatoes have absorbed most of the cream mixture.
3. Remove the potatoes from the pan with a slotted
spoon and place in a greased baking dish. Sprinkle with grated
Parmesan cheese and cook in a pre-heated oven at 180°C
(350F) until the potatoes are cooked and the top is a golden
Tip: You can garnish this dish with a sprinkling of
finely chopped rosemary (no too much though!), and for those
who like a bit more pep in their spuds, try adding a sprinking
of cayenne pepper or some black pepper. Some people also swear
by Spam (spiced ham) or sliced bacon in their scalloped potatoes,
but these meats can also change the overriding flavour of
the dish to salty, where it should be creamy.