RECIPES
April 2023
April 2023
Potatoes Au Gratin
creamy, garlicky, comfy, herby, buttery, and cripsy potatoes that will get the crowd roaring. It’s simply delicious and easy to make.
INGREDIENTS
6-8 gold potatoes
6-8 garlic cloves, finely minced
1 large shallot, finely minced
7 tbsp unsalted butter
1/2 cup heavy cream
1 tbsp oil
parsley/thyme/ herbs of your choice
salt/ pepper
6-8 gold potatoes
6-8 garlic cloves, finely minced
1 large shallot, finely minced
7 tbsp unsalted butter
1/2 cup heavy cream
1 tbsp oil
parsley/thyme/ herbs of your choice
salt/ pepper
equipment: mandolin or sharp knife
DIRECTIONS
Preheat the oven to 375.
Start by coating your baking pan with a thin layer of butter until it is completely covered. Set aside your pan and remaining butter
Wash your potatoes and dry them. Using mandolin, carefully slice your potatoes into thin circles, about 2 mm thick or your desired thickness. If using a knife, please be careful and try your best to keep them uniform.
In your baking pan, fan out your potatoes, and slightly spread them until the entire pan is covered. Set aside.
Peel and finely mince your garlic and shallots. In a small saucepan, on medium high heat, add in 1 tbsp of oil, and the rest of your butter.
Once it’s melted, immediately add in your garlic and shallots and saute for about 3-4 minutes until aromatic. Turn the heat off and season with 1/4 tsp pepper and 1/2 tsp salt, and herbs of your choice. I added in 1/4 tsp thyme and a tiny handful of fresh parsley. Add in your heavy cream and give it a nice stir untill creamy and smooth.
Preheat the oven to 375.
Start by coating your baking pan with a thin layer of butter until it is completely covered. Set aside your pan and remaining butter
Wash your potatoes and dry them. Using mandolin, carefully slice your potatoes into thin circles, about 2 mm thick or your desired thickness. If using a knife, please be careful and try your best to keep them uniform.
In your baking pan, fan out your potatoes, and slightly spread them until the entire pan is covered. Set aside.
Peel and finely mince your garlic and shallots. In a small saucepan, on medium high heat, add in 1 tbsp of oil, and the rest of your butter.
Once it’s melted, immediately add in your garlic and shallots and saute for about 3-4 minutes until aromatic. Turn the heat off and season with 1/4 tsp pepper and 1/2 tsp salt, and herbs of your choice. I added in 1/4 tsp thyme and a tiny handful of fresh parsley. Add in your heavy cream and give it a nice stir untill creamy and smooth.
Pour your cream mixture directly over your potatoes, and bake for about 40-50 minutes.
optional* During the last 5 minutes of baking, broil on high for an extra golden crisp! Always keep an eye on it so it doesn’t burn!
Remove from oven and let sit for 5 minutes. Top with a sprinkle of maldon salt flakes and fresh parsley and serve immediately!
please enjoy with family and friends
xx,
kale
optional* During the last 5 minutes of baking, broil on high for an extra golden crisp! Always keep an eye on it so it doesn’t burn!
Remove from oven and let sit for 5 minutes. Top with a sprinkle of maldon salt flakes and fresh parsley and serve immediately!
please enjoy with family and friends
xx,
kale
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