John Myers
Ingredients for 4 servings:
- 250 ml milk
- 250 ml cream
- 2 garlic cloves
- 4 tbsp mayonnaise
- some nutmeg
- 25 g butter
- 1 tbsp flour
- 5 m.-sized potatoes
- Salt
- 200 g cheese, grated
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a discovery in the search for Cretan potatoes
Peel the potatoes and slice or grate into 3-5 mm slices. The slices should be evenly thick. Heat the butter in a saucepan and add the flour. Lightly brown. Then add the milk and cream, stirring vigorously. Be careful not to create lumps. Press in the garlic cloves and stir in the mayonnaise. Bring to a boil until the sauce thickens. Season with salt and nutmeg. Layer half of the potatoes in a quiche dish. Sprinkle some cheese on top and spoon some of the sauce over it. Layer the other half of the potatoes on top, spoon the remaining sauce over it, and cover with the cheese. Bake in the oven at 180°C fan/convection oven or 200°C top/bottom heat for 60 minutes. If the cheese browns too quickly, cover with aluminum foil and remove it 10 minutes before the end of the cooking time. This recipe is designed for 4 servings as a side dish. Serve with pork fillet with green beans.
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