Potatoes au gratin: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes# | [[Recipes | Other recipes]] | [[Recipes#Special_meals_and_treats | 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. | 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. | ||
Revision as of 10:18, 26 May 2024
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 potatoes then use a mandolin or food processor (Kenwood Chef continuous slicer, blade 5) 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 for 45 minutes, no need to preheat.
