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55 Min
13 %
Carbs
9 %
Fats
3 %
Proteins
per 100 g | Total Recipe | |
---|---|---|
Gross weight | 100 g | 1037 g |
Energy | 567 kJ / 136 kcal | 5870 kJ / 1406 kcal |
Sat. fat | 6 g | 58 g |
Unsat. fat | 3 g | 27 g |
Fibre | 2 g | 14 g |
Salt | 282 mg | 2917 mg |
Units:
-
600 gVitelotte potato
-
194 mlFresh whole milk
-
395 mlDouble cream
-
14 gButter
-
14 gGarlic
-
7 gSalt
-
2 gBlack truffle paste
-
1 kgTotal recipe weight
Equipment
1 x Stoneware casserole
Method
Preparation time
10 Min
Cooking time
45 Min
Show pictures
1
Heat the oven ( 180°C / 356°F)
Melt the butter
Crush and peel the garlic, then dip one of the cloves in the melted butter and rub the inside of the casserole for flavour.
2
Next chop all the garlic finely and add a bowl. Next mix the cream, milk, melted butter, truffle paste and salt in the bowl.
3
Wash and cut the potatoes into wafer-thin slices and arrange them skinny side up in the casserole. Then pour the sauce evenly over the potatoes.
4
Place in the oven and bake for 45 minutes, untill cooked and golden brown
Tips
1
Try some cheese toppings like parmesan, stilton
2
Gratin also works with fresh herbs like Rosemary Sage or Basil
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