Potato Dauphinoise
A French creamy bake made from thinly sliced potato and garlic.
Ingredienti
- patata1000 g
- panna 30%400 ml
- latte150 ml
- aglio3 spicchi
- burro30 g
- noce moscata0.25 cucchiaino
- formaggio stagionato80 g
- sale1 a piacere
- pepe nero1 a piacere
Istruzioni
Peel the potatoes and slice them very thinly.
Mix the cream with the milk, minced garlic, salt, pepper and nutmeg.
Grease a baking dish with butter and layer the potatoes inside.
Pour over the cream mixture so that it almost covers the potatoes.
Cover with foil and bake at 170 °C for 45 minutes.
Remove the foil, sprinkle with cheese and bake for a further 15–20 minutes until tender and golden on top.
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