Preparation
1. Preheat oven to 325 ° F. Butter a shallow 4.3.
2. Peel the potatoes and cut them in half lengthwise by them in cold water on the go. Then cut each about 1/4 inch thick slices.
3. Place potatoes in a large and cover with 1 inch of cold water pot. Stir in 1 teaspoon of salt and bring to a boil over medium heat. Cook until the potatoes are tender, about 3 minutes. Drain and cool slightly.
4. Place half the potatoes in the bottom of the prepared pan. Season with salt and pepper. Sprinkle with flour and sprinkle with half the pieces of butter. Arrange Spread the remaining potatoes in one layer on top and with the remaining piece of butter.
5. Pour begin to form the cream in a medium saucepan and heat over medium heat bubbles around the edges, about 3 minutes (do not boil). The cream over the potatoes and season with salt and pepper. Top with grated cheese.
6. Bake until the cheese is melted and bubbly, about 30 minutes. Remove the potatoes from the oven and preheat the grill. Fried potatoes, 5/4 inch from heat source until light golden color, about 4 minutes. Let cool for 5 minutes before serving.
Notes recipes and tips
• You can use the recipe to prepare for 5-4 hours before step t. Cover with plastic wrap and refrigerate. Bring before cooking to room temperature.
• Use to remove a rotating knife peeler to peel. Use the tip of a sharp knife, small eyes or blemishes in potatoes and the degradation of damaged or green spots.
• Select fairly clean, smooth and firm potatoes. Still cooking, picking potatoes, which are the same size. Do not choose with wrinkled skin, soft dark areas or cut green areas. Green dots signify that were exposed to the light; lay before cooking to cut to remove bitterness.
• The potato is more fragile than it looks, so handle with care to avoid pressure points. Keep them unwashed Keep in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar into starch and potato lose their natural sweetness converted.
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