Potato Gratin With Kashkaval
40 Minutes
6-8 Person(s)
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Step 1 :To make potato gratin, peel the potatoes, wash them, cut them into rings and put them in a bowl. Put Pinar Milk and Pinar Cream in a slightly deep saucepan and place over medium heat.
Step 2 :Add the rosemary to the milk and cream mixture and bring to a boil.
Step 3 :After boiling, turn off the heat and set aside to warm. After the milk-cream mixture has cooled down, strain it through a strainer.
Step 4 :Place the potatoes cut into rings in a baking dish side by side and on top of each other.
Step 5 :Pour the rosemary-flavored milk cream mixture over the potatoes. Sprinkle the grated Pinar Kashkaval Cheese over the cream and cover the tray.
Step 6 :When applying the potato gratin recipe, the choice of cheese depends on your taste.
Step 7 :Place the tray covered in an oven preheated to 180 degrees and bake for 30 - 35 minutes until the potatoes are soft.
Step 8 :When the potatoes are soft, uncover the tray. Set the oven temperature to 220° and only the top grill of the oven to work and allow the cheese to brown. After resting for a while, you can slice and serve the potato gratin.
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With the delicious Pınar Fresh Kashkaval Cheese ready for consumption at any time, you can guarantee...
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