Plato principal
French-Style Creamy Potato Gratin
1 h 15 minPara 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minFrench-Style Creamy Potato Gratin
receta de
julishevchenko
@julishevchenko.edit
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
potatoes (peeled and sliced into thin rounds)Frutas y verduras1,2 kg
milk (whole milk)Lácteos400 ml
heavy creamLácteos300 ml
garlic (peeled and crushed)Frutas y verduras2 piezas
bay leafEspecias1 pieza
fresh thyme (sprigs)Frutas y verduras3 piezas- nutmeg (freshly grated)Especias1 g
saltEspecias8 g
black pepper (freshly ground)Especias2 g
Parmesan (finely grated)Lácteos60 g- Gruyère (grated)Lácteos120 g
butter (for greasing the dish)Lácteos20 g
por ración
Nutrición
274kcal
- Carbohidratos
- 22 g
- Proteínas
- 8 g
- Grasas
- 18 g
lo que usará
Utensilios
Fuente de horno
Cazo
Mandolina
Rallador
paso a paso
Preparación
- Paso 1
Prepare the potatoes
- Peel the potatoes and slice them into thin, even rounds.
- Keep the slices in cold water so they do not brown.
- Paso 2
Infuse the cream mixture
- Pour the milk and heavy cream into a saucepan.
- Add the crushed garlic, bay leaf, thyme sprigs, grated nutmeg, salt and pepper.
- Warm gently over low heat without boiling to infuse the aromas.
- Paso 3
Layer the gratin
- Butter the baking dish generously.
- Arrange the potato slices in overlapping layers.
- Pour the warm cream mixture over the potatoes, straining out the aromatics.
- Paso 4
Add the cheese
- Scatter the grated Gruyère and Parmesan evenly over the surface.
- Paso 5
Bake the gratin
- Bake until the potatoes are tender and the top is golden and bubbling.
- Let it rest a few minutes before serving.
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