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Potato Gratin with Sheep Cheese

Yields1 Serving

 300 ml full-fat milk
 500 ml double cream
 1 garlic clove, crushed
 1 kg potatoes (maris piper, king edward or another floury variety), very thinly sliced
 200 g sheep’s cheese, crumbled
1

Heat the oven to 170°C/150°C fan/gas 3½. In a medium jug, mix the milk and cream with the garlic. Arrange 2 layers of potato slices in the bottom of the gratin dish, season with salt and pepper, then pour over some of the milk mixture and sprinkle over some of the cheese. Continue adding layers of potatoes, cream mixture and cheese, seasoning as you go (there should be enough liquid to cover the potatoes).

2

Bake for 1 hour until the potatoes are tender and the sauce is bubbling. If the top isn’t crisp and you’d prefer it so, put it under a hot grill for 10 minutes to finish.

Tips: Go to a good cheese shop for your sheep’s cheese. If you don’t have one near you, a soft, rinded goat’s cheese would work. The gratin won’t be smooth like a dauphinois – it will have a more ricotta-like, lumpy texture.
Nutrition Facts

Serving Size 1

Amount Per Serving
Calories 702
% Daily Value *
Total Fat 55.9g86%

Saturated Fat 35.3g177%
Total Carbohydrate 34.8g12%

Dietary Fiber 3.4g14%
Sugars 5.1g
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.