It's been some time I make this wonderful recipe that I saw in a magazine Christmas Underground. A lovely gratin of potatoes and sweet potatoes. The sweet potato is sweet and she delights in color and flavor. The sweet potato as the potato, lends itself to the same culinary habits. Feel free to include it in your recipes. As I had several guests to serve at Christmas, I prepared two pots the day before and reheated Gently baked dishes covered with foil and butter.
Ingredients 1 lb potatoes
1 ½ lb sweet potatoes 1 ½
tsp salt 1 tsp
teaspoon freshly ground black pepper 1 ½ cups
yellow cheddar cheese, extra strong, 2 cups grated
35% cream
2 cloves garlic, minced 1 tablespoon
tablespoons thyme, chopped 1 tablespoon
tablespoon rosemary, chopped
Preparation
Preheat oven to 400 ยบ F.
Preheat oven to 400 ยบ F.
Line a flat of 8 x 8 inch parchment paper.
Peel the potatoes and sweet potatoes, then cut into slices 1 / 8 inch using a mandolin.
Arrange half the sweet potatoes in bottom of prepared dish, spreading them over two or three rows. Add salt and pepper and sprinkle with ½ cup cheese.
Add a layer of potatoes by spreading them over three or four rows, season and sprinkle with ½ cup cheese.
Finish with a layer of sweet potatoes.
In a small saucepan, simmer cream with garlic, thyme and rosemary, then pour over the potatoes, making sure the cream penetrates between the layers.
Season and add the remaining cheese.
Cover with buttered foil and bake for 1 hour.
Remove the foil for the last half hour of cooking.
Check with a knife if the potatoes are tender. Let the gratin rest for 20 minutes before serving or refrigerate until serving. For 6-9 servings.
Bon appetite! Ginette ☼
Peel the potatoes and sweet potatoes, then cut into slices 1 / 8 inch using a mandolin.
Arrange half the sweet potatoes in bottom of prepared dish, spreading them over two or three rows. Add salt and pepper and sprinkle with ½ cup cheese.
Add a layer of potatoes by spreading them over three or four rows, season and sprinkle with ½ cup cheese.
Finish with a layer of sweet potatoes.
In a small saucepan, simmer cream with garlic, thyme and rosemary, then pour over the potatoes, making sure the cream penetrates between the layers.
Season and add the remaining cheese.
Cover with buttered foil and bake for 1 hour.
Remove the foil for the last half hour of cooking.
Check with a knife if the potatoes are tender. Let the gratin rest for 20 minutes before serving or refrigerate until serving. For 6-9 servings.
Bon appetite! Ginette ☼
Source: Metro
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