Plat
French-Style Creamy Potato Gratin
1 h 15Pour 6Nutri-Score C€€
C
1 h 15
1 h 15French-Style Creamy Potato Gratin
recette de
julishevchenko
@julishevchenko.edit
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potatoes (peeled and sliced into thin rounds)Fruits et légumes1,2 kg
milk (whole milk)Produits laitiers400 ml
heavy creamProduits laitiers300 ml
garlic (peeled and crushed)Fruits et légumes2 morceaux
bay leafÉpices1 morceau
fresh thyme (sprigs)Fruits et légumes3 morceaux- nutmeg (freshly grated)Épices1 g
saltÉpices8 g
black pepper (freshly ground)Épices2 g
Parmesan (finely grated)Produits laitiers60 g- Gruyère (grated)Produits laitiers120 g
butter (for greasing the dish)Produits laitiers20 g
par portion
Nutrition
274kcal
- Glucides
- 22 g
- Protéines
- 8 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Casserole
Mandoline
Râpe
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Add the cheese
- Scatter the grated Gruyère and Parmesan evenly over the surface.
- Étape 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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