Potato Gratin
One day i went to my aunt’s house. She was preparing dinner. I went over
to her kitchen & she said “OH yes fara just on time to do your favourite
potato gratin. Come and learn!”
This potato gratin is the paling senang to prepare i tell you! No
onions, just potatoes bathed in butter n cream with some garlic and salt for flavoring.
Ok lets start cooking!!
1. Place the sliced potatoes in a bowl with cold water to cover. Leave
for at least 30 minutes, or up to an hour. Remove from the cloudy water, and
dry with a clean towel.
2. Preheat the oven to 375°F
or 180°C
3. Butter the bottom and
sides of an “earthenware baking casserole” ( or i use my mom’s corelle baking
bowl CAUSE i know it is save to use it or anything similar, refer image below) ,
about 3 1/2 inches deep, and large enough to fit all the potatoes (very large).
If you have no round ceramic pan, use an ordinary baking pan (baking pan xlawa
la for presentation nanti). Sprinkle about half the garlic along the edges of the
buttered sides of the pan.
4. Make a layer of potatoes,
dot with butter pieces, sprinkle with salt and pepper, drizzle with a few
spoonfuls of cream, scatter a little garlic on top, also some cheese if u like,then
repeat in this fashion until all the potatoes have been used. End the top with
a dabbing of butter, the last slosh of cream, and a sprinkling of salt and
pepper AND CHEESE! hehe
5. Bake for an hour to an
hour and a half, or until the potatoes are very tender and have absorbed all
the cream; the top of the potatoes should be golden brown with darker brown
splotches here and there. This is a very rustic dish and by its very nature is
very forgiving time wise; if you need more time, lower the oven's heat, and to
speed the cooking up and give it a nice dark topping, raise the heat to 400°F or
200°C for the last 10 to 15 minutes.
6. Serve in its baking base,
or dish up individual portions up to u, sprinkling each with a little chopped
fresh parsley.
OH NOM NOM NOM – NYUMMY!
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