Creamy Potato au Gratin
Creamy baked potatoes with Gozo cheese and mozzarella crust.
Ingredients:
450g Potatoes
180ml Benna Fresh Cream
180ml Benna Fresh Milk
1 Garlic Clove (minced)
1 Benna Ġbejna Bajda (grated)
1pkt Benna Mozzarella Cheese (grated)
1tbsp Benna Pure Butter (salted)
Salt and pepper to taste
A pinch of Nutmeg
Fresh Parsley or Thyme
Method:
Preheat the Oven to 190°c.
Peel the potatoes, wash them well, and slice them into thin, even rounds (about 3mm thick).
Heat the cream, milk, and minced garlic in a saucepan over medium heat. Add salt, pepper, and nutmeg. Bring to a gentle simmer, then remove from heat.
Grease a baking dish with some butter. Layer half of the sliced potatoes in the dish.
Pour some of the cream mixture over the potatoes. Sprinkle some grated Gozo cheese over the first layer. Repeat with the remaining potatoes, cheese, and cream.
Finish with some fresh thyme.
Cover and bake for 45 minutes. Remove the lid, sprinkle the mozzarella on top, and bake for another 15-20 minutes, or until the top is golden brown and crispy. The inside will still be creamy and soft.
Let the dish cool slightly, garnish with fresh herbs like parsley or thyme if desired, and serve warm.
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