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Potato gratin with goat’s cheese camembert |
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| Main courses |
Easy |
4 |
45 min |
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- Place the milk, garlic, bay leaves, cloves, nutmeg and seasoning in a pan. Bring to the boil then remove from the heat and leave to infuse for 10 minutes.
- Wash and peel the potatoes and slice thinly. Remove the garlic, bay leaves and cloves from the milk infusion, and gently add the potatoes to the pan.
- Cook over a gentle heat for 15 minutes.
- Spoon the goat's cheese camembert into the potato and milk mixture and allow to melt.
- Turn the potato mixture into a greased ovenproof dish and bake for 20 - 25 minutes at 225°C, Gas Mark 6, until golden.
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500ml full fat milk
1 garlic clove, unpeeled
2 bay leaves
3 cloves
1/2 tsp grated nutmeg
salt and pepper
600g potatoes (Charlotte works well)
1 ripe goat's camembert(rind removed)
Mix some cured ham, chives or walnuts into the potatoes, and cook in little individual ovenproof dishes.
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