Empty My Fridge
Potato Au Gratin without a Mandoline! | Chef Jean-Pierre
Ingredients
- Potato4 lb
- Heavy cream4 cups
- Nutmeg · ground1 tsp
- Garlic · minced6–8
- Cheddar cheese · grated4 oz
- Gruyère cheese · grated4 oz
- Mozzarella cheese · grated2 oz
- Salt
- Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the potatoes and immediately put them in a pot with the 4 cups of cream, the nutmeg, garlic, salt and pepper. Cook until the potatoes are about 90% done, taking care not to break them up too much.
- Move the part-cooked potatoes to a large plate or another lasagna pan to stop the cooking.
- Add the cheeses to the cream mixture, keeping ½ of the mozzarella aside for the top. Stir until all the cheese has melted, then season with salt and pepper to taste.
- Butter the bottom of a lasagna pan. Layer the potatoes, spoon cream mixture over each layer, and repeat until all the potatoes are used.
- Top with the remaining mozzarella. Place the lasagna pan on a baking sheet to catch any overflow and bake in the preheated oven until golden brown.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicCheeseCreamPotatoHeavy creamMozzarella cheeseCheddar cheeseGruyère cheese
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