Pomme de terre au gratin

Ingredients

• 8 Potatoes
• 1 Onion
• 1 lt Milk
• 150 g Cake flour
• 4 ml Ground Black pepper
• 4 ml Nutmeg
• 2 tbsp Butter
• Salt to taste
• 100 g Feta cheese
• 2 Bay leafs
• 1 tsp Coriander seeds
• 1 cup Raw Brown lentils
• 35 g Tomato Paste
• 2 tsp BBQ spice
• 4 tsp Pea flour
• ½ tsp Mild yellow Curry
• ½ tsp Garum Masala
• ½ tsp Leaf Masala
• 200 g Cheddar cheese

Method

• In a heavy base pot place Milk, Butter, Black pepper, Nutmeg and bring to the boil over medium heat, stirring constantly.
• When the sauce boils it will become thick. Boil 1 minute.
• Set the white sauce aside.
• Peel potato and slice 2 to 3 mm thick.
• Boil until soft but firm, and set aside.
• Boil the Brown Lentils in water until soft and set aside.
• Chop the Onion and fry together with Bay leafs and Coriander seeds in a little oil until just cooked not brown.
• Add the Pea flour, Curry and Masala and fry until spice change color.
• Add 1 cup Water and Tomato paste.
• Bring back to the boil add the cooked Lentils.
• Cook for 1 minute.
• In a oven proof, Greased dish 25 cm x 25 cm x 5 cm layered 1/2 the Potato.
• Spread ½ the white sauce on the potato.
• Spread the Lentils on top of the white sauce.
• layer the remaining potatoes.
• Crumble the Feta cheese on top.
• Spread the remaining white sauce on top.
• At this stage the dish should be full.
• Pre heat oven to 180º C.
• Bake at 180^oc for 30 minutes.
• Remove from oven and cover with grated Cheddar cheese.
• Set the oven to grill and bake another 10 minutes.
• Remove from oven and allow 5 minutes to set before dishing up.
• Slice into portions and serve.

Serve 9 portions