Potato & Corn Gratin
4 pers. 
Ingredients:
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1 tsp butter
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4 cloves garlic, minced
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600g potatoes, peeled and sliced
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2 cups milk
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1 egg
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⅓ teaspoon salt
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¼ teaspoon white pepper
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½ cup Emmental cheese, grated
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½ can Ayam Brand™ Sweet Corn Cream Style 425g
Preparation:
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Grease a baking dish with butter until the top to prevent the gratin from sticking.
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Cut thin slices of potato with a mandoline, or slicer. Bring milk to boil and blanch the potatoes for 2 minutes. Strain the potatoes and keep this milk to prepare the gratin sauce.
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Garnish the baking dish by layering alternately the potato slices and the corn. Repeat the layers with remaining potato slices and sweet corn until the baking dish is ¾ full.
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For the sauce, whisk the milk used for the blanching earlier on together with the egg, the salt and the pepper in a medium bowl.
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Once nicely mixed, pour this sauce evenly over layered potatoes and corns in the baking dish. Top it up with grated emmental cheese.
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Pre-heat the oven at 180ºC and pop the baking dish in the oven until it turns golden brown 25 to 30 minutes.
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Serve the gratin hot from the oven and decorate it with some fresh herbs.
