Name: Potato gratin with tallegio
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 40 gram butter; 1 clove garlic, crushed; 1 kilogram waxy potatoes, peeled, thinly sliced and not rinsed; salt and pepper; 800 millilitre full cream milk; freshly grated nutmeg; 400 gram tallegio, cut into pieces

Ingredients

40 gram butter

1 clove garlic, crushed

1 kilogram waxy potatoes, peeled, thinly sliced and not rinsed

salt and pepper

800 millilitre full cream milk

freshly grated nutmeg

400 gram tallegio, cut into pieces

Method

1.Pre heat oven to 200°C/180°C fan-forced.

2.Using half the butter, grease a large enamelled baking dish and sprinkle garlic over the top.

3.Layer potatoes, making sure that they are overlapping each other. Season with salt and pepper and repeat layers until all potato has been used up. The dish should only be 3/4 full or the contents will boil over.

4.Gently heat milk and nutmeg together over low heat. Add cubed cheese and stir until it melts. Pour hot milk and cheese over potatoes and dot the top with remaining butter.

5.Season with more freshly ground black pepper. Bake 1 hour, or until potatoes are tender and the top is golden brown. Allow to cool slightly before serving.

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