Potato au gratin with blue cheese

It seems to be the week of 'blue cheese' at our house. Earlier this week I have made a zucchini salad and now I have been using this same cheese to spice up a potato side dish.

Again a dish based on French home cooking. When living in France, you will always have cream and eggs at home. It seems to be the golden rule here.
This potato au gratin requires no precooking, just an easy assembly procedure, sliced potatoes, altered with cheese and cream. Prepared in less than 10 minutes and then it all goes in the oven for half an hour.
The thin potatoes, cooked in low fat cream with layers of melted cheese offers a nice filling side dish. A good example of great comfort food. A nice blend of those 2 strong flavoured cheeses gives the extra quick to this dish.

I love easy side dishes and they are even greater if you can prepare them in advance and just reheat them in the oven before serving. This dish can be served with grilled fish or meat or even as a vegetarian meal, served with a nice salad.

Potato au gratin with blue cheese

2 Servings

Ingredients:

350gr potatoes, peeled, rinsed and sliced thinly (2 to 3mm thick)

25gr blue cheese, crumbled

50gr Gruyere cheese (or Emmenthal cheese), grated

100ml low fat cream

1 egg 
1 tbsp fresh parsley, minced or 1 tsp dried parsley 
 salt and pepper to taste

oven dish size : 15,5 x 15,5cm ( 6 x 6 inch)

1. Preheat oven to 180°C

2. Arrange 2 layers of thin sliced potatoes in oven dish; sprinkle with salt and pepper

3. Add half of crumbled blue cheese on top of potatoes

4. Sprinkle half of grated Gruyere cheese on top of potatoes

5. Beat low fat cream with egg and parsley; pour half of cream mixture on top of the 2 layers of potatoes and cheese

6. Repeat one more time from step 2 till 5; (all your ingredients should be used, after this step)

7. Place dish in the oven and bake for 30 to 35min.

This side dish is now ready to be served. Serve hot.  
Enjoy!