Mexicana® Potato Gratin


  • 300ml milk
  • 50g unsalted butter
  • 50g plain flour
  • 140g Mexicana cheese -grated
  • 1 onion- finely choppe1 tsp dried mixed herbs
  • 2 garlic cloves – finely chopped
  • 1kg white potatoes

    1 HOUR

    SERVES 4



    1. Place pan onto a medium heat. Put in your butter and melt. Add your onions and garlic and fry for 2 minutes, without colour. Add the flour and mixed herbs and cook until you have a sandy texture.
    2. Now add half the milk and stir until fully incorporated. Now add the other half and stir again.
    3. Add 2/3 of the Mexicana cheese cheese and stir until melted. Season with salt and pepper.
    4. Slice your potatoes as thin as possible and neatly layer in a tray or ovenproof dish.
    5. Spoon over your cheese sauce, making sure to get into all the gaps. Sprinkle over the rest of the cheese and place in a preheated oven to 180°c for 35-45 minutes. Once you can easily push a knife through the potatoes, remove the dish from the oven and serve.

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