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Vitelotte potato gratin

(0)
55 Min
 
portions
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 g
    Vitelotte potato
  • 194 ml
    Fresh whole milk
  • 395 ml
    Double cream
  • 14 g
    Butter
  • 14 g
    Garlic
  • 7 g
    Salt
  • 2 g
    Black truffle paste
  • 1 kg
    Total 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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