Potato Gratin
Directions
- 1Slice the potatoes using a mandoline slicer.
- 2Slice the potatoes using a mandoline slicer.
- 3Slice the potatoes using a mandoline slicer.
- 4Grate the parmesan cheese.
- 5Grate the parmesan cheese.
- 6Grate the parmesan cheese.
- 7Grease a baking dish with butter and sprinkle with grated parmesan cheese.
- 8Grease a baking dish with butter and sprinkle with grated parmesan cheese.
- 9Grease a baking dish with butter and sprinkle with grated parmesan cheese.
- 10Layer the sliced potatoes in the baking dish.
- 11Layer the sliced potatoes in the baking dish.
- 12Layer the sliced potatoes in the baking dish.
- 13Melt butter in a saucepan.
- 14Melt butter in a saucepan.
- 15Melt butter in a saucepan.
- 16Add heavy whipping cream to the melted butter.
- 17Add heavy whipping cream to the melted butter.
- 18Add heavy whipping cream to the melted butter.
- 19Add the rosemary, salt and pepper to the cream mixture.
- 20Add the rosemary, salt and pepper to the cream mixture.
- 21Add the rosemary, salt and pepper to the cream mixture.
- 22Stir the mixture until smooth.
- 23Stir the mixture until smooth.
- 24Stir the mixture until smooth.
- 25Add more grated parmesan cheese to the cream mixture and stir.
- 26Add more grated parmesan cheese to the cream mixture and stir.
- 27Add more grated parmesan cheese to the cream mixture and stir.
- 28Pour the cream mixture over the potatoes in the baking dish.
- 29Pour the cream mixture over the potatoes in the baking dish.
- 30Pour the cream mixture over the potatoes in the baking dish.
- 31Sprinkle with extra parmesan cheese.
- 32Sprinkle with extra parmesan cheese.
- 33Sprinkle with extra parmesan cheese.
- 34Bake until golden brown and bubbly.
- 35Bake until golden brown and bubbly.
- 36Bake until golden brown and bubbly.
- 37Garnish with fresh parsley before serving.
- 38Garnish with fresh parsley before serving.
- 39Garnish with fresh parsley before serving.
Ingredients
- 4 potatoes
- 4 potatoes
- 4 potatoes
- 200 g parmesan cheese
- 200 g parmesan cheese
- 200 g parmesan cheese
- 100 g butter
- 100 g butter
- 100 g butter
- 500 ml heavy whipping cream
- 500 ml heavy whipping cream
- 500 ml heavy whipping cream
- 1 sprig rosemary
- 1 sprig rosemary
- 1 sprig rosemary
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 tablespoon fresh parsley
- 1 tablespoon fresh parsley
- 1 tablespoon fresh parsley
Equipment
mandoline slicergraterbaking dishsauce panwooden spoon