Potato bake with cheese
For 6 people
- Peeled and washed potatoes - 1 ½ kg
- Butter - 2 ½ tablespoons
- Thinly chopped onion - 1
- Chicken stock - 100 ml
- Milk - 300 ml
- Cooking cream - 400 ml
- Gruyere cheese - 50 g
- Chopped sage - 3 leaves
- Salt - To taste
- Black pepper - To taste
Preheat the oven to 190°C.
Cut the potatoes into round slices using the stainless steel disc of the Moulinex Masterchef 9000 food processor.
In a large pot, melt 2 tablespoons of butter and cook the onions for 5 minutes until tender.
Pour the chicken stock, cooking cream and milk then add the chopped sage leaves.
Leave the mixture to simmer on low heat. Season with salt and black pepper.
Grease a baking dish with the remaining butter and arrange the potatoes inside it.
Pour the cream mixture over the potatoes.
Grate the gruyere cheese using Masterchef 9000’s stainless steel disc.
Sprinkle the cheese on top of the potatoes and cover the pan with foil paper. Bake for 30 minutes.
Remove the foil paper and bake the potatoes for another 30 more minutes until golden.
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