Equipment for Potato Gratin Definition
- 6 large length potatoes (set the eye decision compared to the tray you will make)
- Cheddar cheese
- 1 box of solid cream
- 3 eggs
- One module from half a liter a lot of fat milk
Potato Gratin Definition Preparation
I share with you my definition of potato gratin, which I make very often.
It is a meal we love as a family.
We live in France and it is a meal that the French have never had.
First, our potatoes are peeled.
It is cut into long slices round.
It is washed enough in plenty of water.
Then our skim milk is boiled in the pot (when it boils urgently, the bottom is closed)
Salt and pepper are added. (See salt)
Half of our potatoes are poured into our debt.
Our solid cream is mixed with a spoon and diluted (if necessary, you can add a little of our fat milk and dilute it more properly)
It is poured over our potatoes, then sprinkled with a lot of cheddar cheese.
The remaining potatoes are placed in a way to cover the cheese.
Pour our milk over our potatoes with a scoop (it will pass slightly, take care to put the milk in its full setting, while it is cooking, it carries it)
and the eggs that we whisked are passed by our potatoes and cooked until it takes milk in 165 stages that are heated and browned.
Those who have already tried are in good health 🙂