A truly autumnal look will give this potato gratin assorted small potatoes of different colors and shades that convey all the colors of autumn. Cut the tubers in half, put in a mold for bake and pour cream, infused with fragrant herbs and garlic. And top with grated parmesan and bake until potatoes will not get a delicate texture, and cheese will not подрумянится. 
Time: 40 мин. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg mixtures of potatoes of small varieties, for example, Red Bliss, finger or purple peruvian
- 2 tbsp. fat cream + optional
- 55 gr. butter
- 2 branches of thyme, sage and rosemary
- 2 garlic cloves, chopped
- 0.5 tbsp. grated parmesan
Recipes with similar ingredients: potatoes, parmesan, cream, thyme, sage, rosemary, garlic
Recipe preparation:
- Preheat the oven to 200 ° C.
- Cut the potatoes in half, put it in a large shape for baking, salt and pepper.
- Meanwhile, in a small saucepan, mix the cream, cream oil, herbs, garlic and over medium heat bring to a boil. Cook for about 5 minutes to soak the cream. Salt and pepper. Pour the hot cream through a sieve onto the potatoes (discard greens and garlic) if there is not enough cream to fill in the form 3/4 of the height of the potato, add a little more, to get to that mark. Sprinkle evenly on top Parmesan
- Bake for 30-35 minutes until the potatoes are ready and will not begin to brown. Cover and keep warm until readiness for serving.
