Friday, December 23, 2011

Potatoes au Gratin


4 whole potatoes, scrubbed clean
2 tbs butter, softened for pan
2 tbs broken up to mix in the potatoes
1-1/2 cup heavy cream
1/2 cup whole milk
2 tbs flour
4 cloves garlic, finely chopped
1 teaspoon salt
Freshly Ground Pepper, to taste
1 cup sharp cheddar cheese, freshly grated

I doubled the above recipe.
Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.



Chop the garlic.


In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.







Toss the potatoes with the softened butter, then dump the milk and cream over the taters. Take a fork and make sure it's evenly throughout the potatoes, then cover with foil and bake for 20- 40 minutes. Time depends on how much you are cooking and the thickness/size/weight of the dish you are using.




Remove foil and bake for 20-40 minutes, or until potatoes are golden brown and really bubbling.



Add grated cheese to the top of the potatoes and bake for 5-10 more minutes, until cheese is melted and bubbly.



Allow to stand for a few minutes before serving.



Enjoy!

2 comments:

  1. asalaam alaikum,

    sister where can you get heavy cream (double cream as i know it)in Algeria? Im in Algiers and have never seen it, but miss it!

    umm Tareq

    ReplyDelete
  2. Walaikum Essalam Umm Tareq,

    When I lived in Algeria I would skim the cream off the top of the milk. So, when you buy your fresh milk (candia is not fresh, it's powdered) set it in a wide mouthed container, untouched, overnight. In the morning take a spoon and ladle off the cream. ;-) Some work, but well worth it. You can make sour cream with it too =D

    ReplyDelete

~ welcome! what say you? =D ~