oven-baked gratin potatoes

Just like these oven-baked gratin potatoes: a special, crispy, delicious dish that’s perfect as a side. Just imagine what baked potatoes with cream, butter, and cheese can do for you… simply enjoy all that flavor.

INGREDIENTS

• 1 kg Canchán and/or Yungay potatoes

• 1 cup evaporated milk

• 3 eggs

• ¾ cup Parmesan cheese

• 1 tablespoon butter

• Salt and pepper to taste

• 1 tablespoon chopped parsley

PREPARATION

1. Peel the potatoes and cut them into slices.

2. Parboil the potatoes: once the water starts boiling, cook them for only 3 minutes. Remove and set aside.

3. In a bowl, lightly beat the eggs, add the evaporated milk, and season with salt and pepper.

4. Butter a baking dish or Pyrex.

5. Place the potato slices in the dish, layering them evenly.

6. Pour the egg-and-milk mixture over the potatoes.

7. Sprinkle the Parmesan cheese and parsley on top.

8. Bake in a preheated oven at 180°C (350°F) for 30 minutes, or until golden and bubbly.

Optional: Feel free to use additional cheeses or substitute Parmesan with any cheese you prefer.