John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 20 g flour
- 20 g butter
- 700 ml milk, 1.5%
- 1 tbsp, heaped vegetable stock, granulated
- 200 g cheese, grated
- salt and pepper
- 1 tbsp herb mix (8-herb mix), frozen, if needed
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Peel the potatoes and slice them thinly. Melt the butter in a saucepan. Sprinkle the flour over the potatoes and stir vigorously to combine the butter and flour, then let it cook briefly. Gradually add the milk and stir until thickened. Season the sauce with the vegetable stock granules and salt and pepper, if desired. Finally, stir in the herbs, if desired. Fold in the potato slices and simmer for about 2 minutes. Transfer the mixture to a baking dish (if the dish is not ovenproof) and cover with grated cheese. Bake the gratin at 175°C (fan oven) for about 40-45 minutes. The oven does not need to be preheated; this may increase the baking time by 5 minutes.
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