Potâtoes âu Grâtin
This wonderful recipe for Potâtoes âu Grâtin wâs given to me by my deâr friend Kelly Sântoro, ând it’s âlmost identicâl to the recipe I leârned in culinâry school. It involves lâyering thinly sliced potâtoes with heâvy creâm (â lot of it!) ând grâted cheese in â grâtin dish, ând then bâking until the creâm reduces ând blânkets the potâtoes in â rich, creâmy sâuce. I’d sây the dish is worthy of â speciâl occâsion — it is — but the truth is thât eâting it is â speciâl occâsion in ând of itself. Just do yourself â fâvor ând don’t look ât the nutritionâl dâtâ; one bite ând you cân kiss the diet goodbye :).
Ingredients
- Butter to greâse the bâking dish
- 2-1/2 cups heâvy creâm
- 1-1/2 teâspoons sâlt
- 1/4 teâspoon ground blâck pepper
- 3 lârge Russet potâtoes (âbout 2-1/4 pounds), peeled ând sliced very thin
- 1 cup shredded or grâted Pârmigiâno-Reggiâno
Instructions
- Preheât the oven to 350°F. Greâse ân 8-inch (or 2-quârt) bâking dish with butter.
- In â mixing bowl with â pouring spout (or lârge liquid meâsuring cup), whisk together the creâm, sâlt ând pepper.
- ...................
- ...........................
- ..................................
Full Recipe >> https://www.onceuponachef.com
