Cream au gratin potatoes have gradually become a classic, are easy to make and suitable for many things.
10 potatoes in thin slices
3 cloves finely chopped garlic
Salt and pepper
1 can of cream
1 pk fox cheese, preferably well stored and several kinds
Layer the potato slices, garlic and 1/3 of the cheese in a greased, refractory dish. Sprinkle a little salt and pepper in between. Pour over 1 can of cream. Put in a heated oven, 200 degrees for 1 hour. If it starts to look dry, add more cream. Sprinkle with cheese and continue to cook for approx. 20 more minutes, until the cheese is golden.
I often vary with taking in e.g. finely shredded onion, leek, parsley root, chili or mushrooms. Just use your imagination, because there are endless possibilities.
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