Potato Gratin (Side for any meats main)

This side dish goes well with any main like beef or lamb. Pretty simple to made and just need a little preparation. And u can play around with the flavor like adding a little spice, or u can add a little zest of lemon to get tangy taste, otherwise u just make it plain... but its not too plain actually... its rich, creamy and crunchy parmesan cheese on top layer.

Every time i made this gratin... i always remember a person behind this recipe. He teach me how to make this gratin and also he teach me what goes well with. He teach me a lot about western food and the good pairing of the food, also how to present the food in right way. He's my little brother that i will always remember where ever he is now... Thanx you so much Kamal Bobby. I hope 1 day i can taste ur great food again...

Here is the simple recipe of the gratin

Ingredients :

• 4 large russet potato (peel n thinly slice)
• 4 inch of leek (thinly slice)
• 3/4 cup of milk
• 1/2 cup of cream (whipping cream @ cooking cream)
• 1 1/2 tbsp of butter (for saute the potato)
• 1/2 tsp ground nutmeg (u can add lemon zest if u like a touch of tangy taste or cinnamon if u like)
• 1/3 cup of grated parmesan cheese
• salt n pepper to taste

Method :

• Prepare all ingredients. preheat oven at 180 C.

• Melt butter in a pan over mediun heat. Add slice potatoes and saute for few minutes until the edges of the potatoes turn to golden brown color. Set aside.

• Using the same pan, pour milk, cream, add leek and nutmeg. simmer for 1 minute over low heat. stir. Season with salt and paper. turn off the heat.

• Take a baking pan or any baking dish - better square. Arrange the potato overlapping each other for 1 layer.

• pour in the cream-milk mix until slightly covered the potatoes, repeat layering potatoes n cream-milk until all potatoes finish.

• Top with grated parmesan cheese.
• bake for 20 minutes.

notes : Let he gratin cool for 1 hour before serve.. or refrigerated, cut into portion and reheat in microwave when needed.