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
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
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
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.
1010
30.71 G
49.9 G
106.75 G
