Chop the potatoes finely, leaving about an eighth of an inch of thickness, after plucking them. Pour obtenir des tranches uniformes, vous pouvez utiliser une mandoline.
Get the cheese sauce ready:
Froider le beurre à moyen feu dans une casserole moyenne.
Pour in the minced garlic and return to the pan until fragrant, about 1 minute.
Mix the thick cream and milk by sifting them together.
Bring the mixture to a gentle boil, then add the crumbled cheddar and grated parmesan. Keep stirring until the cheese has melted and the sauce has thickened.
Toss in the mushed muscade, salt, and pepper to taste.
Put the plate together:
Arrange a large, flat plate on a baking sheet and brush with butter or an adhesive spray.
Place half of the potato slices on the bottom of the dish and gently press them down.
Evenly épatier les pommes de terre avec la moitié de la sauce au fromage.
Place on top of the remaining potato slices, then sprinkle with the remaining cheese sauce.
Harvest the apples:
Peel off the aluminum foil and cook in a preheated oven for 30 minutes.
Remove the aluminum foil and continue cooking for another 25 to 30 minutes, or until the potatoes are tender and the top is golden and bubbling.
Dressing and serving:
Just a few minutes before serving, let the grated potatoes cool down.
Décorer avec des feuilles de thé fraîches.
Conseils:
Adding more flavor: For example, you may mix gruyere, Swiss, and fontina cheeses for a more complex flavor.
Add ingredients: For more depth, you may add caramelized onions or fried bacon between the layers of potatoes.
Protect yourself from browning: If the top starts to brown too quickly, cover it with aluminum foil and leave it in the oven for the remaining cooking time.
Indulge in the crispy potato gratin that will surely be a hit with your loved ones!
Enjoy!
