Potato Gratin with Cremefine

Peel and slice the potatoes, or cut into very thin slices. Remove the seeds from the peppers and cut them into small cubes. Grease an ovenproof dish with 10 g of margarine, place the potato slices in a light layer and sprinkle with the diced peppers.

In a bowl, mix Rama Cremefine to boil with milk and garlic and season vigorously with salt, pepper and nutmeg. Pour the liquid evenly over the potatoes, just barely covering them. It is important not to fill the dish too full or the liquid will boil over in the oven. Now sprinkle the grated cheese over the dish and add the remaining margarine in slices on top of the gratin.

Bake the gratin in a preheated oven at 180° C for 45 minutes.

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