Hokkaido-Style Potato Milk Gratin

Name: Hokkaido-Style Potato Milk Gratin
Yield: Serves 2 to 3 servings
Cuisine: American
Ingredients: 2.1 oz (60 g) rich cheese blend; 1 1/4 cups (300 ml) whole milk; 3 potatoes (about 1 to 1.1 lbs); 1/4 teaspoon salt; Pinch pepper; Pinch parsley

よつ葉レストラン @cook_40197450

This is a milk gratin made with potatoes, milk, and cheese. The simplicity of the ingredients is enhanced by the rich and savory flavor of the cheese, making it even more delicious!
The origin of this recipe
Using a rich cheese blend, you can easily create a delicious dish with deep flavor. The beautifully browned top will whet your guests' appetites! This recipe is perfect as a main dish for entertaining or as a side for meat dishes, suitable for various occasions.

よつ葉レストラン @cook_40197450

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Ingredients

Serves 2 to 3 servings

2.1 oz (60 g)rich cheese blend
1 1/4 cups (300 ml)whole milk
3potatoes (about 1 to 1.1 lbs)
1/4 teaspoonsalt
Pinchpepper
Pinchparsley

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Steps

1

Use a rich cheese blend for this recipe.
2

Peel the potatoes and slice them into 1/4-inch thick pieces.
3

In a pot, combine the potatoes, whole milk, salt, and pepper, and bring to a boil over high heat.
4

Once boiling, reduce to medium heat and simmer for about 10-12 minutes, stirring to prevent burning, until the potatoes are soft and the milk thickens.
5

Transfer the mixture to a gratin dish and sprinkle the cheese blend on top.
6

Bake in a toaster oven or regular oven until the top is browned, then finish by sprinkling with chopped parsley.