|Picture from ferdakost
Image Credit: Marion
"This is one of my favourite side dishes in the world, the sort of food that makes my heart skip a beat. It's true, I may be a little bias – it being French and all – but I'm also a huge supporter of anything from Rhône-Alpes (think Tartiflette). A region which specialises in potatoes cooked with indecent amounts of cream and cheese. What's not to like?" Marion
6 medium-sized Amandine-style potatoes
6 garlic cloves, minced
1¼ cups heavy cream
3 ¼ whole milk
8 ounces Emmental or Gruyère chesses, grated
Salt and pepper, to taste
Pre-heat oven to 400°F.
Peel the potatoes.
Cut each in 2 x ¼-inch pieces.
Place the potato slices in a 8 x 12-inch baking pan or similar.
In a bowl, mix the eggs, whipping cream, garlic cloves, salt and pepper together.
Add the milk, mix and pour over the potatoes.
Place the dish in the pre-heated oven, and let bake for 30 minutes.
Once the 30 minutes have passed, take the gratin out of the oven and layer the cheese
uniformly to cover the top surface, then put it back 15 more minutes to let it melt and slightly
Once out of the oven, let it rest about 15 minutes before serving.
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