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Ingredients
3-4 potatoes
1/2 tsp salt
Pepper to taste
Pinch of nutmeg
1 clove garlic
2 sprigs thyme
1 sprig rosemary
20 ml cream
10 gm gruyere cheese
15 gm cheddar cheese
10 gm parmesan cheese
10 gm butter
Cooking Style
Wash and peel the potatoes and cut into thin slices. Keep them covered with water.Reduce the cream along with the garlic, a pinch of rosemary and thyme to about half.Grate the cheeses and set aside.Drain the potatoes and season with salt, pepper and nutmeg.
In a well greased baking dish, layer the potatoes neatly.Sprinkle the cheeses and some of the reduced cream. Top with another layer of potatoes followed by the cheeses and cream until it is almost full. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.
3-4 potatoes
1/2 tsp salt
Pepper to taste
Pinch of nutmeg
1 clove garlic
2 sprigs thyme
1 sprig rosemary
20 ml cream
10 gm gruyere cheese
15 gm cheddar cheese
10 gm parmesan cheese
10 gm butter
Cooking Style
Wash and peel the potatoes and cut into thin slices. Keep them covered with water.Reduce the cream along with the garlic, a pinch of rosemary and thyme to about half.Grate the cheeses and set aside.Drain the potatoes and season with salt, pepper and nutmeg.
In a well greased baking dish, layer the potatoes neatly.Sprinkle the cheeses and some of the reduced cream. Top with another layer of potatoes followed by the cheeses and cream until it is almost full. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.
|
Ingredients
3-4 potatoes
1/2 tsp salt
Pepper to taste
Pinch of nutmeg
1 clove garlic
2 sprigs thyme
1 sprig rosemary
20 ml cream
10 gm gruyere cheese
15 gm cheddar cheese
10 gm parmesan cheese
10 gm butter
Cooking Style
Wash and peel the potatoes and cut into thin slices. Keep them covered with water.Reduce the cream along with the garlic, a pinch of rosemary and thyme to about half.Grate the cheeses and set aside.Drain the potatoes and season with salt, pepper and nutmeg.
In a well greased baking dish, layer the potatoes neatly.Sprinkle the cheeses and some of the reduced cream. Top with another layer of potatoes followed by the cheeses and cream until it is almost full. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.
3-4 potatoes
1/2 tsp salt
Pepper to taste
Pinch of nutmeg
1 clove garlic
2 sprigs thyme
1 sprig rosemary
20 ml cream
10 gm gruyere cheese
15 gm cheddar cheese
10 gm parmesan cheese
10 gm butter
Cooking Style
Wash and peel the potatoes and cut into thin slices. Keep them covered with water.Reduce the cream along with the garlic, a pinch of rosemary and thyme to about half.Grate the cheeses and set aside.Drain the potatoes and season with salt, pepper and nutmeg.
In a well greased baking dish, layer the potatoes neatly.Sprinkle the cheeses and some of the reduced cream. Top with another layer of potatoes followed by the cheeses and cream until it is almost full. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.
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