Recipe

Potato gratin with tallegio

Jun 02, 2008 2:00am
  • 1 hr cooking
  • Serves 6
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Ingredients

Potato gratin with tallegio
  • 40 gram butter
  • 1 clove garlic, crushed
  • 1 kilogram waxy potatoes, peeled, thinly sliced and not rinsed
  • salt and pepper
  • 800 millilitre full cream milk
  • freshly grated nutmeg
  • 400 gram tallegio, cut into pieces

Method

Potato gratin with tallegio
  • 1
    Pre heat oven to 200°C/180°C fan-forced.
  • 2
    Using half the butter, grease a large enamelled baking dish and sprinkle garlic over the top.
  • 3
    Layer potatoes, making sure that they are overlapping each other. Season with salt and pepper and repeat layers until all potato has been used up. The dish should only be 3/4 full or the contents will boil over.
  • 4
    Gently heat milk and nutmeg together over low heat. Add cubed cheese and stir until it melts. Pour hot milk and cheese over potatoes and dot the top with remaining butter.
  • 5
    Season with more freshly ground black pepper. Bake 1 hour, or until potatoes are tender and the top is golden brown. Allow to cool slightly before serving.

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