POTATO AU GRATIN

1kg (2 lb) potatoes peeled and sliced
1 cup milk
salt and pepper
4tsp butter
1 cup cream
200 gr (8 oz) grated Gruyere
100 gr (4 oz) grated Parmesan.

•    Preheat oven to 190°C (375°F)
•    Grease an oven proof dish with 2 tbsp soft butter
•    Place 1/4 of the potatoes in Pyrex, sprinkle evenly with 1/4 of the Gruyere, salt and pepper and repeat till potatoes and cheese is finished, ending with a layer of cheese. 
•    Mix cream and milk and pour over. Sprinkle with Parmesan and dot with the remaining 2 tbsp butter.
•    Place in oven for about 1 hour or till potatoes are tender and a golden crust has formed.

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TIPS

* This is a very rich dish; you can omit the Gruyere but then it won’t be so nice! A simpler version and very tasty is the Potatoes Dauphinoise.