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Au Gratin Potatoes

Serves: 4-8 people (side dish)

2kg potatoes
600ml cream
100ml milk
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 aside.

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 brown.

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.



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