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Creamy Parmesan dauphinoise potatoes

    1h 10min

    Easy

    Vegetarian

Ingredienser

4 Delar
  • 1 Tesked Butter

  • 450 ml Cream (or oat/soya cream)

  • 0,5 Tesked Freshly grated nutmeg

  • 1 Tå Garlic

  • 60 G Gruyère cheese

  • 2,5 kg Largely waxy potatoes

  • 120 G Parmesan

  • 0,5 Tesked Sea salt

  • 250 G Spanish onions

  • 10 Gren Thyme

    European

    Vegetarian dishes, Potato dishes

    Lactose, Histamine

    Grater, , Casserole dish

Förberedelser

  • 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.

  • Ingredienser

  • 250 G Spanish onions, 1 Tå Garlic, 2,5 kg Largely waxy potatoes, 60 G Gruyère cheese, 120 G Parmesan, 10 Gren 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.

  • Ingredienser

  • 1 Tesked Butter, 450 ml Cream (or oat/soya cream), 0,5 Tesked Sea salt, 0,5 Tesked 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.

Näringsvärde per portion

kcal

1010

Protein

30.71 G

Olja/fett

49.9 G

Kolhydrater

106.75 G

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