Potato Gratin

Potato  - simply loved, loved when made into any type of dish. I know better. I buy kilos every week for bonda, potatoes dried chillies, potatoes anchovies, lemongrass chilli potatoes, minced lamb potato fried rice, baked cheesy potatoes and potato rolls mint sauce. Mostly for Asian dishes (mutton parathal potatoes, dalca, aloo gobi & sambar) but once a while??? A basic gratin is nice. This one - an absolute classic with no onion or cheese, just potatoes with butter, milk and egg, seasoned with salt and pepper. Baked for a crispy outer layer with soft mushy texture inside, to cut, gently slide a sharp knife. Otherwise messy and crumbly.  

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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