| Potato-cheese terrine |
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This terrine can be served as a part of your dinner or during a buffet, cold or warm. |
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Instructions
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Thinly slice the potatoes, cook them 2 minutes in boiling water, then cool them by rinsing the slices carefully with cold water.
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Grease a cake pan of 20 cm or 8 inches; line the pan with aluminum foil and grease this foil as well. Mix Boursin cheese, eggs, milk, salt, pepper and cayenne pepper until you have a 'sauce'.
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Fill the cake pan with layers of potato, grated Grand Pardano cheese, chopped onion and sauce. Repeat the layers and finish with some grated cheese.
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Cover the cake pan with aluminum foil and place the pan 1.5 hours in a preheated oven of 175C / 350F. Remove the foil 30 minutes before the end of the baking time.
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| Nutrition
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| Per Serving (excluding unknown items): 84 Calories; 2g Fat (19.6% calories from fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. |
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| Recipe Serves: 12Author: Cheeseline.com |
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