2 or 3 baking potatoes
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly. In a saucepan, combine milk,
flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens.
Layer casserole dish with potato slices. Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes
to an hour. Remove from oven and sprinkle with cheddar
cheese.

Categories: Gratin
Servings: 4
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) – nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
or until you can see that the milk has blended and thickened a little with
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for
seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.
(From: Fredy Girardet, Cuisine spontanee)

Ingredients:
4 medium even potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
Preparation:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a
fork.
——-
From: Great American Recipes