Potato gratin

Ingredients for 8 servings:

• 500 ml milk
• 250 ml low-fat cream or Cremefine
• 1 stock cube
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• 1 pack of low-fat processed cheese
• 2 kg potatoes
• 1 tbsp, heaped herbs de Provence
• n. B. Butter for the mold
• 50 g butter
• 3 tbsp Emmental or Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Gently heat the milk, cream or Cremefine, stock cubes, spices, and processed cheese in a saucepan. Meanwhile, peel the potatoes and cut them into thin slices, approximately 2 mm thick. Add them to the pan and cook for about 10 minutes. Season with salt, pepper, paprika powder, Provençal herbs, and garlic, if desired. Grease a casserole dish with butter, add the remaining butter to the potatoes in the pan, and stir in. Preheat oven to 200°C (top/bottom heat). Transfer everything to a suitable casserole dish and sprinkle with cheese. Bake for 20 minutes.