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Baked and Creamy Potato Gratin along with fresh Carrot Coriander Soup and a Toast is a family favorite. It makes a perfect dinner and I love to add in a few carrot slices and sweet potatoes to this as well, to give that extra nutrition and taste.
2 cups of cream
1 cup of milk
3 potatoes, peeled and thinly sliced
3 sweet potatoes, peeled and thinly sliced
2 large onion, thinly sliced
1 cup of carrot, peeled and thinly sliced
1 cup finely shredded parmesan cheese or sharp cheddar cheese
Melted butter, to grease
Nutmeg, Cinnamon for flavors
Salt and pepper to taste
Preheat oven to 170°C. Grease a 9 inch casserole/gratin dish and ovenproof dish with melted butter.
In a cast iron skillet or any other roasting pan you have. Add a tablespoon of oil to grease the pan. Add the sliced onions and saute them on low heat until soft and tender.
Combine the cream and milk in a saucepan over low heat. Cook for 2 minutes stirring occasionally until it gets its first boil.
Arrange half potatoes and carrots over the base of the prepared dish. Sprinkle some roasted onions and season with salt, pepper, cinnamon and nutmeg. Pour over half the cream mixture. Continue layering with the remaining potato slices, onion, seasoning and cream mixture.
Cover with foil and place on a baking tray in the oven. Bake in oven for one hour or until potato is tender. Finally sprinkle the baked potatoes with parmesan cheese. Remove the foil and bake, uncovered 10-15 minutes or until the top is golden brown.
Turn off the oven and remove from the oven. Allow the baked potatoes to rest for 10 minutes before serving.