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This healthy, fast and easy to make cheesy au gratin recipe makes a great lunch or dinner side dish or main course for all ages. Tasted wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. potatoes, peeled and cubed
1 lb. canned corn niblets, drained
1 tbsp. sunflower oil
1 red onion, chopped
1 tsp. cilantro, chopped
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Boursin cheese, chopped
METHOD:
Preheat oven to 375 F (190 C). Boil potatoes and corn niblets together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain potatoes and corn. Add red onion, oil, cilantro, salt, black pepper and cream. Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Boursin cheese. Stir until melted.
Put potato and corn mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment to chicken, steak or bacon.
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