Wednesday, November 23, 2011

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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12 comments:

  1. french fries, hash brown..I should definitely love this one ;)

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  2. drool drool drool* I don't know why this one reminds me of shepherd's pie though~

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  3. How interesting - gratin to me automatically invokes a flat dish, but this looks like a wonderfully elegant way to serve this usually messy dish. And I lvoe a good potato gratin :)

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  4. Perfectly brown on top,potato egg and milk is always taste great together :)
    Ridwan

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  5. I think it would be better than french fries because its not fried. How lovely it would be if I cut in thin strips and rebake it and pretend as fries.

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  6. This is a perfect dish for Thanksgiving! My family is a fan of potatoes & this is great for entertaining.

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  7. I'm drooling..... so tempting. 2 thumbs up .for you.
    Have a nice day

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  8. thank you so much for all the comments everyone.

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  9. i'd love to try this one of these days.. thanks for this recipe. i'm a bit crazy about potatoes nowadays after arriving from belgium..

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  10. I agree I will be pairing it with a good slab of beef steak

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  11. It looks delicious. Super tempting potato gratin. Love it :)

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