My Secret Recipe of Potato Gratin with the HERBS FROM THE SOUTH OF FRANCE MCHEF

Ingredients
  • 4 peeled Idaho potatoes, peeled, cut in two lenghtwise and minced
  • 1 small sweet potato (to add flavor and color), peeled and cut into small dices
  • 2 cups (500 ml) heavy cream
  • 5 g (1 tsp) of the HERBS FROM THE SOUTH OF FRANCE MCHEF
  • 5 g (1 tsp) softened butter to grease the baking pan
Préparation
  1. Preheat oven to 425 °F (220 °C). In a greased baking dish with butter, sprinkle the HERBS FROM THE SOUTH OF FRANCE MCHEF.
  2. Peel the potatoes and rinse them in a bowl filled with cold water.
  3. Cut the potatoes in half lengthwise and slice them no thicker than 1/4 inches. The slices must stay intact to conserve the original form of the potato. Place them in the dish.
  4. Boil the cream for a minute and pour it over the potatoes. The secret is to cover the gratin with butter foil paper so the cream gets into the potatoes (absorbed)!
  5. Place the dish in the center of the oven and bake for 45 minutes. Enjoy this amazing accompaniment dish!!!
Produits utilisés