It’s Winter again and yes, I know it’s been over a year since my last post. For anyone who reads this blog, (yes, this means you!) sorry for the long delay. No, I didn’t drop off the edge of the earth (thankfully!) and I am still alive and breathing (thankfully!!). I’ve been a bit busy and I have to admit I haven’t felt inclined to write in a while. Dear old blog…maybe I didn’t update you “quite as often as I could have”… but you were ….*sometimes*… on my mind, hehe. Anyway…I didn’t forget you and here I am again.
After a pretty warm and mild Autumn, Winter is starting to settle in and wrap Sydney around her cold, windy, drizzly blanket. And, as always, the chilly weather is making me crave warm, comfort food.
Potato Gratin is one of those comfort foods. It’s familiar (we go way back since Primary school days), tastes delicious and it’s consistent (no matter where you are or how old you are when you eat it, it will always taste about the same…which is comforting).
To make the potato gratin, you’ll need:
About 4 medium Yukon gold potatoes, sliced thinly
About 1 cup reduced fat cream or skim milk, warmed.
1 cup shredded strong cheese (I like aged cheddar, colby or gouda)
About a teaspoon of Rosemary or your favourite herb mix
1 clove of garlic
Salt and pepper.
- Preheat oven to about 180 degrees celsius.
- Halve the garlic clove and rub the sides and bottom of the baking dish with it before discarding the clove.
- Layer the potatoes into the baking dish in an overlapping pattern.
- Sprinkle with rosemary, salt and pepper.
- Pour the warm cream or milk over the potatoes.
- Cover with foil and bake for about 35 mins or until the potatoes are tender.
- Remove the foil and sprinkle the cheese mixture over the potatoes. Bake for a further 10-15 mins until golden.
That’s all there is to it. Very easy and so nice served warm out of the oven. It makes a delicious side dish and I usually serve it with steak and a bit of steamed vegetables. Definitely one of my favourite Winter warmers!