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Creamy Parmesan dauphinoise potatoes

    1h 10min

    Easy

    Vegetarian

Ingredientes

4 Porções
  • 1 Colher de chá Butter

  • 450 ml Cream (or oat/soya cream)

  • 0,5 Colher de chá Freshly grated nutmeg

  • 1 Dedo do pé Garlic

  • 60 G Gruyère cheese

  • 2,5 kg Largely waxy potatoes

  • 120 G Parmesan

  • 0,5 Colher de chá Sea salt

  • 250 G Spanish onions

  • 10 Ramo Thyme

    European

    Vegetarian dishes, Potato dishes

    Lactose, Histamine

    Grater, , Casserole dish

Preparação

  • Prepare the ingredients

    Peel and finely dice the onions and garlic. Wash and peel the potatoes then finely slice them with a mandoline. Finely grate both types of cheese. Wash the thyme and shake it dry then pluck and finely chop the leaves.

  • Ingredientes

  • 250 G Spanish onions, 1 Dedo do pé Garlic, 2,5 kg Largely waxy potatoes, 60 G Gruyère cheese, 120 G Parmesan, 10 Ramo Thyme

  • Cream and cheese mixture

    Preheat the oven to 190 degrees (top/bottom heat). Meanwhile, heat the butter in a small frying pan and sauté the onions and garlic for 2–3 minutes until translucent. Mix the two types of cheese with the cream, thyme, salt, pepper and nutmeg in a large bowl.

  • Ingredientes

  • 1 Colher de chá Butter, 450 ml Cream (or oat/soya cream), 0,5 Colher de chá Sea salt, 0,5 Colher de chá Freshly grated nutmeg

  • Bake the potatoes

    Add the sautéed onions and sliced potatoes to the cream & cheese mixture and mix well. Re-season the cream sauce. Transfer the finished mixture to an oven dish, pressing it down firmly, and bake in the oven for about 55 minutes until golden brown.

Valor nutricional por porção

kcal

1010

Proteína

30.71 G

Óleo/gordura

49.9 G

Hidratos de carbono

106.75 G

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