Potato Gratin With Pine Nut Crust

From: Veggie Feasts

Ingredients:

• Potatoes
• Spray oil
• 1 kg (2 lb) small waxy potatoes
• freshly grated nutmeg, to taste
• 25 g (1 oz) butter, diced
• 200 ml (7 fl oz) milk
• 200 ml (7 fl oz) double cream
• salt and black pepper
• For the pine nut crust
• 50 g (2 oz) fresh wholemeal breadcrumbs
• 50 g (2 oz) pine nuts
• 25 g (1 oz) Parmesan cheese, freshly grated
• 1 TBSP chopped parsley

Directions:

1) Preheat the oven to 190C
2) Lightly oil a 1 litre (1 3/4 pint) baking dish with spray oil.
3) Peal the potatoes.







4) Cut into wafer-thin slices.









 5) Arrange the slices in overlapping layers in the prepared dish, seasoning each layer with nutmeg, salt, pepper and butter.
6) Mix the milk and cream together.






7) Pour over the potatoes.
8) Cover the dish with foil.
9) Bake for 1 hour, until the potatoes are almost tender






10) Combine the breadcrumbs, pine nuts, Parmesan cheese and parsley in a bowl.








11) Remove the foil from the gratin.









12) Scatter the breadcrumb mixture over to form a crust.
13) Bake for another 25-30 minutes until golden