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Creamy Potato au Gratin

by Jon Camilleri Jon Camilleri

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Prep 15-20min
Cook 45-50min
Serves 4
Creamy baked potatoes with Gozo cheese and mozzarella crust.

List of Ingredients

450g Potatoes
180ml Fresh Cream
180ml Fresh Milk
1 Garlic Clove (minced)
1 Ġbejna Bajda (grated)
1pkt Mozzarella Cheese (grated)
1tbsp Butter (salted)
Salt and pepper to taste
A pinch of Nutmeg
Fresh Parsley or Thyme

Instructions

1

1. Preheat and prepare

Preheat oven to 180°C (350°F). Grease a baking dish with butter.

2

2. Prepare the cream mixture

In a small saucepan, combine cream, milk, minced garlic, nutmeg, salt, and pepper. Warm gently over low heat until combined, but do not boil. 3. Layer the potatoes

3

3. Layer the potatoes

Arrange half of the potato slices in the bottom of the baking dish. Sprinkle half of the grated ġbejna and mozzarella over the potatoes. Pour half of the cream mixture on top. Repeat with remaining potatoes, cheeses, and cream mixture.

4

4. Add finishing touches

Dot the top with small pieces of butter for extra richness.

5

5. Bake

Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes, or until the top is golden and the potatoes are tender.

6

6. Serve

Let cool slightly before serving. Garnish with fresh parsley or thyme.

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