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9
Potato
Gratin
POTATO
GRATIN
1 tsp. butter
750 g potatoes,e.g.
Desiree
200 ml full-fat milk
185 ml cream
1 clove of garlic,
peeled and halved
2 sprigs fresh
thyme, plus extra to
garnish
1 shallot, roughly
chopped
1 pinch nutmeg,
freshly grated
25 g parmesan,
freshly grated
Salt and freshly
ground black
pepper
Grease a baking dish (approx. 18 x 28cm)
with butter. Heat the milk, cream, garlic,
thyme and shallot cubes in a bowl at
1000 watts for 4 minutes. Pour the liquid
through a sieve then add the nutmeg.
Peel the potatoes and cut them into 3 mm
wide slices.
Lay half the potato slices, overlapping
each other, in layers on the baking dish,
season each layer with salt and freshly
ground pepper. Pour half of the milk/
cream mix over the potatoes, then lay
the remaining potatoes in layers on top.
Cover the potatoes with the rest of the
milk and cream mix. Sprinkle cheese on
top. Place the dish on the Enamel tray
on glass tray and select program Potato
Gratin. After cooking, allow the gratin to
stand for 5 minutes then garnish with a
few thyme leaves and serve.
10
Lasagne
LASAGNE
1.2 l milk
100 g butter
100 g fl our
1 pinch nutmeg,
freshly grated
250 g baby spinach
leaves
125 g fresh lasagne
sheets
2 heaped
tablespoons pesto
300 g cherry
tomatoes on the
vine,Keep 2 or 3
stalks of tomatoes
back.
1 handful of fresh
basil leaves
175 g fresh
parmesan, roughly
grated
2 x 150 g balls
buffalo
mozzarella, turn
into bite-sized
pieces
Melt butter in a large, bakeproof bowl, 1
minute at 1000 watts or until the butter is
liquid. Add the fl our and cook for 30-40
seconds at 1000 watts. Slowly add the
milk, stirring constantly. Cook for around
8-10 minutes at 1000 watts, stopping
and mixing or stirring with a whisk
every minute until the mixture is thick.
Season with nutmeg. Leave to cool and
stir occasionally to prevent a skin from
forming.
Put the spinach in a large, heat-resistant
dish, pour boiling water over and leave to
rest for 30 seconds. Drain and blanch with
cold water, then squeeze out any excess
liquid. Coarsely chop the spinach.
Spread one or two spoonfuls of the sauce
onto the bottom of a large baking dish and
place a third of the lasagne sheets on top.
Spread a third of the sauce on top.
Place a spoonful of pesto on top and
using a knife draw it through the white
sauce. Then spread half the spinach
and a third of the tomatoes, a few basil
leaves and a third of the parmesan and
mozzarella on top. Season the layer and
cover with another third of the lasagne
sheets. Then create another layer, again
using one third of the sauce, a spoonful
of pesto, the rest of the spinach, two-
thirds of the tomatoes, the parmesan and
mozzarella, and a few basil leaves. Cover
with a fi nal layer of lasagne sheets, and
the rest of the sauce, pesto, parmesan
and mozzarella and tomatoes (including
the vine tomatoes). Put the baking dish on
the Enamel tray on glass tray and select
the Lasagne program.
F0003BS50EP_Eng_07_20150423.indd 24F0003BS50EP_Eng_07_20150423.indd 24 2015/4/23 16:58:382015/4/23 16:58:38
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