donna hay magazine

potato, nutmeg and mozzarella gratin1 cup (250ml) single (pouring) cream800g small desiree (waxy) potatoes, peeled and thinly sliced2 cups (200g) grated mozzarellasea salt and cracked black pepper¼ teaspoon ground nutmeg``````Preheat oven to 220°C (425°F). Place the cream in a smallsaucepan and bring just to the boil. Place the potato,mozzarella, salt, pepper and cream in a large bowl andmix to combine. Divide into 4 x 1-cup-capacity (250ml)ovenproof ramekins and cover with non-stick bakingpaper and aluminium foil. Place on a large oven tray andcook for 20 minutes. Carefully remove baking paper andfoil and cook for a further 5 minutes or until golden. Sprinklewith the nutmeg to serve. Serves 4 as a side.quick fix