1 large onion (diced)
2 clove garlic (minced)
1kg potatoes, remove skin, wash & cut into 1cm slices
1 tsp cornflour dissolved in some water
500ml fresh milk
100ml cooking cream
250gm grated cheese (parmesan & mozerrella & cheddar combined)
salt & pepper to taste
80gm bacon chips, optional (omit for vegetarian)
Heat up fresh milk and cooking cream in a pot.
Add potatoes, onions & garlic and bring to a boil. Allow it to simmer for 10mins.
After 10mins, dish out all the ingredients onto a greased baking dish and then add the cornflour mixture into the milk sauce. Stir quickly.
Put aside 80gms of grated cheese and add the rest to the soup. Stir until cheese melts & the sauce is thickened. Add salt & pepper to taste. Pour sauce over the potatoes.
Preheat oven at 200C and bake for 30mins.
After 30 mins, remove from the oven and sprinkle the reserved grated cheese and bacon bits (if used) evenly over the top of the gratin. Continue to bake for another 10-15mins or until potatoes are cooked and the top is golden.
BAKED POTATO AU GRATIN