Baumanière’s special scalloped potatoes by Jean-André Charial
- il y a 9 ans
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Ingredients :
1.5 kg potatoes
75 cl heavy cream
1 clove of garlic
100 grams grated gruyere
Salt
Pepper
Serves 6
Recipe
1. Peel the potatoes and cut them into thin slices around 2 mm thick. Put them in a bowl and season with salt and pepper.
2. Pour the cream into a saucepan and boil. Reduce the cream by at least half.
3. Rub the casserole dish with garlic. Pour a little cream into the bottom of the dish and add in the potato slices, alternating with the rest of the cream. The cream should fully cover the layers of potatoes.
4. Cover the dish with a sheet of aluminum foil. Bake in a water bath (1 cm of water) for 45 minutes at 220°C (430°F or thermostat 7/8). Stick the end of a knife into the potatoes to make sure they are fully cooked.
5. Add the grated gruyere or parmesan. Put the dish back in the over (still in the water bath) without the aluminum foil for 5 to 10 minutes to brown the top.
Ingredients :
1.5 kg potatoes
75 cl heavy cream
1 clove of garlic
100 grams grated gruyere
Salt
Pepper
Serves 6
Recipe
1. Peel the potatoes and cut them into thin slices around 2 mm thick. Put them in a bowl and season with salt and pepper.
2. Pour the cream into a saucepan and boil. Reduce the cream by at least half.
3. Rub the casserole dish with garlic. Pour a little cream into the bottom of the dish and add in the potato slices, alternating with the rest of the cream. The cream should fully cover the layers of potatoes.
4. Cover the dish with a sheet of aluminum foil. Bake in a water bath (1 cm of water) for 45 minutes at 220°C (430°F or thermostat 7/8). Stick the end of a knife into the potatoes to make sure they are fully cooked.
5. Add the grated gruyere or parmesan. Put the dish back in the over (still in the water bath) without the aluminum foil for 5 to 10 minutes to brown the top.