Have you ever cooked a beautiful roast leg of lamb or fillet of beef, and didn’t have any idea of what would be a great accompyment. This potato and Gruyere cheese Terrine will impress even the greatest of food critics. This recipe can be change by using other ingredients. For example substitute the potato with sweet potato or parsnip. The Gruyere cheese can be substituted with any other type of your favorite cheese.

Slice the potatoes thinly and place in a medium size bowl with the sea salt and the cracked pepper. Grate the fresh nutmeg into the bowl and add the milk and cream. Add 4 ounces of the Gruyere cheese and mix all the ingredients together. Rub your ovenproof dish with the butter and start to place the sliced potato in a circular paten around the ovenproof dish. Slice up the garlic clove and add it on the top of the potato. Finish the Terrine by sprinkling the remainder cheese over the top. Cook the potato Terrine 350 oF for 45 minutes, then take out of the oven and let cool or serve up the Terrine while it is still hot.

2 pounds of large brushed potato’s

Freshly grated nutmeg

1 whole egg

15 ounces of milk

15 ounces of thick cream

6 ounces of grated Gruyere cheese

1 clove of garlic

3 ounces of salted butter

Sea salt

Cracked black pepper

Time to make 1 hr Serves 4