COOKBOOK: Nestle, Essential & Simple
Four main ingredients that was all that’s required to make this potato gratin!
A gratin is a cooking technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin is usually prepared in a shallow dish of some kind.
To have a processor slice the potato and onion is most certainly a luxury but if you do not have one you can slice carefully by hand. Delicious, I know I keep saying this but it most certainly was! Enjoy
olive oil to fry
1 large onion sliced thinly
800g potatoes, peeled and sliced thinly
375ml evaporated milk
Salt & pepper
3 cut grated cheddar cheese
Add a tablespoon of olive oil and fry the onion until it has browned. Add salt and pepper. Set aside.
In the same pan or a new one, add 3 tablespoons of olive oil and fry the potato slices. (potato will absorb the oil so you need to ensure that it keeps moist whilst cooking) . Add salt and pepper. Fry for approx 6-8mins or until potato is browned and cooked through. Set aside.
Spoon cooked potato into a casserole dish, top with onion. Spread evenly.
In a saucepan on medium to low heat add the evaporated milk. Add butter and whisk until butter has melted. Season with salt and pepper and whisk for a min or two only. Take the mixture and pour it over the potato mix.
Add the grated cheese, spread evenly and bake for 30mins or until golden on the top. Allow it to stand for 5-10mins before serving.