Potatoes au gratin: Difference between revisions
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== Directions == | == Directions == | ||
# Peel potatoes then use a mandolin or food processor (a thicker slice if possible) to finely chop them. | # Peel or don't peel the potatoes then use a mandolin or food processor (a thicker slice if possible) to finely chop them. | ||
# Arrange potatoes in a flan dish or gratin platter, lightly seasoning each layer. | # Arrange potatoes in a flan dish or gratin platter, lightly seasoning each layer. | ||
# When finished, pour over cream and dot with butter and paprika. | # When finished, pour over cream and dot with butter and paprika. | ||
Latest revision as of 16:50, 25 July 2025
Other recipes | Special meals and treats.
Sourced from AEG's, Cooking with Confidence, this is well worth the effort and a great side dish with a basic meat or a tasty snacky meal. Rich and comforting.
Potatoes au gratin
Ingredients
- Enough potatoes for the people eating this.
- Pepper.
- Garlic salt.
- 125ml single or whipping cream per two people.
- A few curls of butter.
- Paprika.
Directions
- Peel or don't peel the potatoes then use a mandolin or food processor (a thicker slice if possible) to finely chop them.
- Arrange potatoes in a flan dish or gratin platter, lightly seasoning each layer.
- When finished, pour over cream and dot with butter and paprika.
Bake at 180°C in a fan oven for 30 minutes, no need to preheat.
