Saturday, 14 June 2014

Potato gratin

Day six and there's loads of milk-based recipes left to choose from! This dish works as a side for a larger meal - or even as a lighter option served with a green salad or plenty of veg. Alongside the nutrition milk has to offer, there's even more calcium and protein from the other dairy products used. In retrospect I missed an opportunity to sneak in some of the everlasting (although I call it never-ever-ending) spinach that grows in my garden like a weed. Best of all the gratin keeps in the fridge for a good few days, and you don't need a lot of it to feel full.

Potato Gratin


Ingredients:
1 onion
Coconut oil to cook with
100ml a2 milk
100ml double cream
2 large potatoes
Butter for oven dish
Salt/pepper
Grated cheese (parmesan, cheddar or a mix of both)















Method:
Preheat the oven to 180℃.
Finely slice the onion and gently fry in coconut oil until soft.
Wash the potatoes and finely slice (I didn't peel them).
Butter the gratin dish.
Layer the potatoes and onions in the dish.
Mix the cream and milk together and pour over the layered veg (it should cover them so if this hasn't happened just top up with some milk).
Season and cover with foil.
Bake in the oven for 45 minutes to an hour so that the potatoes are cooked through.
Increase the oven temperature to 200℃.
Remove the foil and sprinkle cheese over the top according to your taste, and bake for a further 15 mins.


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