A special taste for Tyler Florence’s traditional potato gratin gives creamy sauce with garlic and herbs and delicious cheese корочка. 
Time: 1 hour. 5 minutes. Complexity: easy Servings: 4-6 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. fat cream
- 3 bay leaves
- 2 sprigs of fresh thyme, plus some more to serve
- 2 cloves of garlic
- 1/2 tsp freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 900 g of potatoes, peeled and cut into thick slices 0.3 cm
- 1/2 tbsp. grated parmesan, plus some more for cheese crusts
Recipes with similar ingredients: cream, bay leaf, thyme, garlic, nutmeg, potatoes, parmesan
Recipe preparation:
- Preheat the oven to 205С.
- In a saucepan, heat the cream with bay leaves, thyme, garlic, nutmeg, salt and pepper.
- While the cream is warming, grease the casseroles. Use a slotted spoon to remove the bay leaves and thyme. Pour the hot cream into a large bowl with sliced potatoes. Mix gently. Sprinkle potatoes with parmesan. Little salt and pepper the mixture. Mix lightly. To the bottom of the mold for casseroles pour a little cream. Then put the potatoes. Level the potatoes so that they bake evenly. Pour out cream remaining on the bottom of the bowl on top of the potato layer. Sprinkle Parmesan And Fresh Thyme Leaves. Cover the dish with aluminum foil, opening one corner to let out steam. Gratin 40 min
