John Myers
Ingredients for 2 servings:
- 400 g potatoes, peeled, diced
- 200 g grated cheese, e.g. Emmental or pizza cheese
- 2 tbsp, heaped parsley, dried
- 250 g milk
- 2 tsp, heaped cornstarch
- 1 tsp salt
- 5 drops of Maggi, alternatively 1 tsp vegetable stock powder
- 2 eggs
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
without pre-cooking
Peel the potatoes, cut them into wedges using a V-slicer (a grater should also work), and place them in a bowl. Add about 130-150g of cheese to the bowl, add the parsley, and mix everything well. Empty the contents of the bowl into a greased casserole dish (don’t choose too large one). Mix the cornstarch with the cold milk until smooth. Add the salt, eggs, and Maggi and whisk everything together well. Transfer to the casserole dish. Sprinkle everything with the remaining cheese. Preheat the oven to 175-180°C (top/bottom heat). Place the casserole dish in the lower part of the oven and bake for about 40-45 minutes, rotating the dish halfway through if the oven bakes faster at the back to ensure even browning. My son and I like to eat this with fish fingers. After 35 minutes, you can turn the oven up to the same temperature as the fish fingers. After about 5 minutes, you can remove the gratin. It will retain heat well in the casserole dish until the sticks are fully baked.
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