Potato Gratin

What a food opposite direction today, don't you think so? From typical Malaysian dishes (Sweet Potato Leaves Belacan, Carrot Poriyal, Prawn Mango Curry, Braised Chicken Feet & Bitter Gourd Sambar) Nava K decided to give her hands a feel on how to make a Western dish (Baked Cornflakes Chicken & Baked Cheesy Potatoes). Call it a side or accompaniment for your mains, or as a stand alone or whatsoever, Potato Gratin without a doubt is from the Western land. Of course, potato on the contrary is a food joy for many of us. no matter which region we belong to (Indian Potato Balls, Dum Aloo, Bonda, Aloo Gobi & Chilli Aloo)? I sincerely reckon. And we Malaysians, we just don't stop. We add potatoes into curries and soups (Mutton Keema, Mutton Soup, Chicken Curry Potato & Curry Chicken Noodle), pretty much sometimes I think its a habit we picked up from over the years. Potato Gratin, nothing no more further to say, this is the absolute classic pure version. No onion nor cheese, just potatoes, butter, milk, salt and pepper mixture baked. Baked for a crispy outer layer and soft melting moment inside, to cut, because it can be somewhat crumbly, gently glide a sharp knife inside the baking pan or just do your scooping, prior to devouring in.   

Ingredients

350g (about 3 medium size) potatoes - boil to soften and roughly mashed.

1 1/2 tsp butter
(Note - also  a little to butter the baking pan)

3 tbsp milk

1 egg - beaten

Pepper and salt for taste

Method

Add all ingredients into a mixing bowl.
Mix well to combine. 

Grease a small baking pan with butter.  

Scoop and spread the mixture evenly inside. . 

Bake in preheated oven (at 170C) for about 30 mins or until the top layer becomes nice and brown.

Remove and cool down before slicing.

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