Skip to content

Potato gratin with cream

Potato gratin with cream, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, Main dishes, French cuisine, Graten

Ingredients portion 4

Potatoes 450 g

Garlic 1 clove

Cream 40% 150ml

Butter 25 g

Nutmeg to taste

Salt to taste

Ground black pepper to taste

Cooking instructions 2 hours

1 Peel and slice the potatoes. Get rid of any excess starch: pour cold water over the slices and stir them up. Dry them.

2 Lay the potatoes in layers in a greased dish, interspersed with the chopped garlic, pepper and salt.

3 Combine the cream and milk, pour over the potatoes, sprinkle with nutmeg, top with pieces of butter and bake for 1.5 hours at 150 degrees.

Norwegian salmon soup

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .