A winter wholesome potatoes tray made in heaven. I am making the most from my stay at my parent’s house and using all the fresh ingredients and products from our farm. all potatoes creamy gratin Lebanese style made with goat milk and mum’s homemade cheese.This is the perfect, comforting cheesy dish to add to your holiday feast
Servings 10servings
Prep Time 30 minutesmins
Cook Time 1 hourhr15 minutesmins
Ingredients
1kgWhite potatowashed with skin on
500gSweet potatowashed with skin on
1medium White onion
1head Garlic peeled and washed.
For the sauce:
2tbspFlour
2tbspVirgin Olive oil
2cupsGoat milkor any milk of your choice
1cupCheddarshredded.
1cuphalloumishredded.
2tbspDry zaatar
½tspWhite pepper
1tspSalt
½tspSmoked paprika.
¼tspNutmeg
¼tspBlack pepper
For the topping:
½cupShredded halloumi
½cupCrushed kaak *
3tbspZaatar mix
To garnish:
Chopped parsley.
Zaatar
Instructions
2: preheat your oven to 180 C◦ and grease a baking dish (30x20cm) with some olive oil and set aside.
3: place sliced potato and sweet potato in three slanted rows. do not overlay them. Add the onion slices and garlic slices in between the rows and on top of the potato.
4: time to make the sauce: melt the butter in a sauce a on medium heat once it is completely melted add the flour and vigorously whisk till no more lumps left. Slowly add the milk while whisking and bring the mixture to simmer until it is thickened and have a gravy consistency.
5: turn the heat low and stir in the cheddar cheese, zaatar, salt, smoked paprika, nutmeg, and black pepper. Mix it all together and taste if it needs more salt.
6: pour the sauce evenly on the potato.
7: cover the dish with aluminum foil and put in the oven to bake for 45 minutes.
8: after 45 minutes, remove from the oven, spread the cheeses on top and put it back on for an extra 30 minutes until potato are done and have a nice golden-brown color on top.
9: remove from the oven and garnish with parsley and zaatar. Enjoy!
Notes
Making ahead: you can make this three days ahead of time and store it in the fridge, just make all the same steps but instead of baking it after pouring the sauce on potato cover with foil and store in the fridge. When you need to bake it add more 15 minutes because the sauce will be cold.Storing leftovers: You can store any leftovers in the fridge for 5 days.Variations: i usually prepare this with parsnip, I add to the potato and sweet potato some parsnip slices the same thickness, I highly recommend trying this but I wanted to keep the base recipe simple .I used zaatar kaak , I found easily here in grocery stores if you do find and use the zaatar kaak don’t add more zaatar to the toppings