I do not know if you, too, will pass, but I confess I sometimes slave of some ingredients that I buy. I mean, for example, the basket full of potatoes, and after a few weeks I have to cook something with potatoes so they do not end up rotting me. This also happens to me with the peppers and tomatoes, the kings of the kitchen, with pantry always generously filled.
And of course, the need for certain recipes circumstances arise, which in many cases are the best, because they become unexpected discoveries. The one that I come to tell today is one of them. This is a delicious potato gratin that came from my desire to become acute urgency to dispose of the large amount of potatoes that I gathered last week without realizing it. Those who ate with me and myself, we loved the result, so I'm here to tell you how.
And of course, the need for certain recipes circumstances arise, which in many cases are the best, because they become unexpected discoveries. The one that I come to tell today is one of them. This is a delicious potato gratin that came from my desire to become acute urgency to dispose of the large amount of potatoes that I gathered last week without realizing it. Those who ate with me and myself, we loved the result, so I'm here to tell you how.
Ingredients of a gratin of potatoes for 3 people:
1/2 kilo of potatoes
1/3 pint of milk
80 ml. cream
50 gr. striped gruyere cheese
2 tablespoons olive oil
1 clove of garlic
ground pepper
salt
Preparation of potato gratin:
1. Peel and cut the potatoes into slices of not more than 4 millimeters thick.
2. Boil 1/3 of a liter of milk in a saucepan, and toss the potatoes. Add 80 ml. cream, half the gruyere cheese, add salt and pepper, and cook about 20 minutes. During this time, stir with a spoon to prevent the potatoes from sticking to the bottom of the bucket.
3. A garlic crushing in a mortar, and spread the walls of a furnace vessel for an appropriate size for the amount of potatoes which is being handled.
4. Pour the potatoes into the bowl, add two tablespoons of olive oil and stir well.
5. Pour over half of Swiss cheese and place in a preheated oven at 170 degrees for an hour or so.
Since each oven is of his father and mother, I recommend that after the first half hour of cooking, I asoméis baked at least every 5 Minutillo, so that does not end gratin potatoes coal becoming kings. If you see that the cheese is of those who burn easily, but the gratin is not well done, you can cover the bowl with a piece of aluminum foil.
Oh, and if you can, I recommend you do also twice as potato gratin that you may be eating at the time of cooking. What about what you can store in the fridge, and it will be another great time for lunch or dinner in the following days.
1/2 kilo of potatoes
1/3 pint of milk
80 ml. cream
50 gr. striped gruyere cheese
2 tablespoons olive oil
1 clove of garlic
ground pepper
salt
Preparation of potato gratin:
1. Peel and cut the potatoes into slices of not more than 4 millimeters thick.
2. Boil 1/3 of a liter of milk in a saucepan, and toss the potatoes. Add 80 ml. cream, half the gruyere cheese, add salt and pepper, and cook about 20 minutes. During this time, stir with a spoon to prevent the potatoes from sticking to the bottom of the bucket.
3. A garlic crushing in a mortar, and spread the walls of a furnace vessel for an appropriate size for the amount of potatoes which is being handled.
4. Pour the potatoes into the bowl, add two tablespoons of olive oil and stir well.
5. Pour over half of Swiss cheese and place in a preheated oven at 170 degrees for an hour or so.
Since each oven is of his father and mother, I recommend that after the first half hour of cooking, I asoméis baked at least every 5 Minutillo, so that does not end gratin potatoes coal becoming kings. If you see that the cheese is of those who burn easily, but the gratin is not well done, you can cover the bowl with a piece of aluminum foil.
Oh, and if you can, I recommend you do also twice as potato gratin that you may be eating at the time of cooking. What about what you can store in the fridge, and it will be another great time for lunch or dinner in the following days.
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