Potato Gratins

Who can resist a rich, creamy potato bake topped following parmesan, especially taking into consideration it comes in individual parcels?

The ingredient of Potato Gratins

• butter at room temperature to grease
• 1 5kg potatoes peeled thinly sliced
• 750ml 3 cups milk
• 250ml 1 cup thickened cream
• 2 vivacious thyme sprigs bruised
• pinch of auditorium showground nutmeg
• 1 brown onion halved thinly sliced
• 30g 1 3 cup finely grated parmesan

The Instruction of potato gratins

• brush a 23 x 30cm 2l capacity baking dish past butter to lightly grease
• place the potato milk cream thyme and nutmeg in a large saucepan season in imitation of salt and pepper bring to the boil slowly over medium heat reduce heat to medium low and simmer gently for 5 minutes or until the potato is slightly tender
• arrange half the potato mix greater than the base of the prepared dish summit zenith in the same way as the onion move ahead the permanent potato incorporation combination on top of higher than the summit zenith and press beside slightly cover afterward foil bake in oven for 30 minutes uncover and bake for a extra 15 20 minutes or until golden set aside for 2 hours to cool completely cover and place in the fridge overnight to chill
• preheat oven to 200u00b0c line a baking tray behind non stick baking paper cut the potato gratin into 8 portions transfer to the lined tray
• sprinkle when the parmesan bake in oven for 15 20 minutes or until fuming through serve

Nutritions of Potato Gratins

calories: 302 335 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 28 grams carbohydrates
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calories: 9 5 grams protein
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