Empty My Fridge
The First Gratin Potatoes Ever Made!
Ingredientes
- Potato2 ½ lb
- Garlic2 dentes
- Heavy cream2 xícaras
- Milk1 xícara
- Butter2 colheres de sopa
- Thyme1 colher de chá
- Salt1 colher de chá
- Black pepper½ colher de chá
- Nutmeg · ground¼ colher de chá
Modo de preparo
- Preheat the oven to 360°F (180°C).
- In a saucepan, heat the milk, cream, salt and pepper. Rub the inside of a 2-quart baking dish with salt and one garlic clove. Finely slice the remaining garlic and add it to the milk mixture. Brush the inside of the dish with softened butter.
- Thinly slice the potatoes with a mandoline or sharp knife. Layer potato slices in the bottom of the dish, spooning a little of the cream mixture over each layer, and continue until the dish is full. Pour the remaining cream mixture over the top.
- Cover the dish with foil and set it on a baking sheet. Bake for 1 hour. Remove the foil and bake 30 more minutes, until the potatoes are tender and the top is golden brown. A toothpick should slide easily through the potatoes.
- Let the gratin rest a few minutes before serving.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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