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Pommes De Terre Gratinees ©

April 3, 2012

A wonderfully  warming dish which goes excellently with roast meat.
4 Persons


1 kilo of potatoes

1 tsp salt

50 g butter

70 g grated cheese, gouda, parmesan

250 ml cream


Freshly ground black pepper



Pre-heat oven 200.C.

1. Peel the potatoes and slice into 1/2 cm thick slices. Place in saucepan, cover with cold water, add salt and simmer gently until just soft, approximately 8-10 mins. Test with the point of a knife. Do not over boil them, they must keep their shape.

2. Drain well in colander. Place a layer of potatoes in well buttered oven-proof dish, sprinkle with salt and black pepper and freshly grated nutmeg.

3. Sprinkle over grated cheese and pour over cream. Then add next layer of potatoes and repeat until potatoes are all used up.

4. Place in hot pre-heated oven and bake until lightly browned, 15-20 mins. Oven temperature 200. C.

Excellent served with roast beef.

This is an oldie, but always good!


Drain your boiled potatoes in a colander for five minutes.

Place a layer of potato slices into buttered oven-proof dish. Sprinkle with salt freshly ground pepper

nutmeg, butter,pour over cream and add grated cheese. Repeat until your potatoes are used up. The final

topping should be covered with plenty of cheese.

Place in center of pre-heated oven and leave until nicely browned on top, 15-20 minutes. Serve straight away.


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