Potatoes au gratin: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Special_meals_and_treats. | Special meals and treats]] | [[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. | ||
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Bake at 180°C for 30 minutes, no need to preheat. | Bake at 180°C for 30 minutes, no need to preheat. | ||
[[ | [[Recipes | Other recipes]] | [[Recipes#Special_meals_and_treats. | Special meals and treats]]. | ||
Revision as of 12:35, 5 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 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 30 minutes, no need to preheat.
