Potatoes au gratin



Singapore seems to be in its element with the heavy rains. Absolutely loving it, and inspired me to make something nice and warm; and what’s better than a creamy baked dish straight out of the oven!

You need –

  • Potatoes – 500 grams
  • Milk – 1/3 cup
  • Heavy cream – 1/3 cup
  • Egg – 1, lightly beaten
  • Nutmeg – a small pinch
  • Shredded Cheddar cheese – ¾ cup (i used white)
  • Fresh rosemary – a small twig
  • Bay leave -1 small
  • Garlic – 1 clove (Peeled and crushed)
  • Salt n pepper to taste


How to –

Pre-heat the oven to 180 C.

In pan, pour the milk. Cream and add the bay leaf and garlic. Heat on and bring to a gentle simmer. Turn off the heat and allow to cool. Now beat in the egg, season with salt and pepper and whisk till well combined.

Wash, peel and cut the potatoes into thin round slices. Spread half of the slices into a casserole dish. Sprinkle half of the cheese and arrange the rest of the potatoes. Top with the remaining cheese.


Pour the milk, cream and egg mixture over the potatoes. Garnish with rosemary and into the oven and bake for 50- 60 minutes or till top is brown and bubbly.




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