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potato gratin


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Tempo de preparo

1 hour(s)


8 servings

Ruan Felix

  • Ingredients
  • Recipe
  • Potato1500 g
  • Chopped Onion1 unit(s)
  • Minced Garlic Cloves4 unit(s)
  • Fresh thyme stalks5 unit(s)
  • Chestnut milk800 ml
  • Wheat flour4 tablespoon
  • Olive oil6 tablespoon
  • Nutritional yeast4 tablespoon
  • Salt and pepper to taste
  1. In a deep pan add two tablespoons of oil and the onion. When translucent, add the garlic and thyme leaves and fry until golden. Reserve.
  2. In the same pan add the remaining oil and flour and stir until you get a dough. Add the chestnut milk little by little and dissolve in the mixture. Once all the milk has been added, stir with a whisk until obtaining a thick sauce. Add the yeast, salt and the stir-fry and mix well and turn off the heat.
  3. Slice the potatoes using a mandoline. Start with a layer of potato, season with salt and pepper, make another layer of potato, season again and add a layer of sauce. Repeat this process until all the potatoes are used up, reserving a generous amount of sauce for finishing.
  4. Bake at 240°C for 20 minutes or until the potatoes are tender. After this period, place the oven on the grill function and leave for another 15 minutes until a golden crust forms.

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