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Potatoes Gratin

A Le Cordon Bleu Recipe.

Potatoes Gratin


26-1/2 ounces potatoes
4 garlic cloves
3-1/2 ounces butter
34 ounces milk
17 ounces cream
  salt, pepper
7 ounces gruyere

Cooking Instructions

1. Peel the potatoes. Use a knife to round off the edges to form a cylinder shape and then cut each cylinder into 3-4 mm thick slices. Do not wash slices.

2. Rub a large saucepan with garlic then butter.

3. Add salt, pepper, the potato slices and the cream and milk. Cook over low heat.

4. When the potatoes are cooked, remove with a slotted spoon to a butter gratin dish.

5. Strain the potatoes cooking liquid through a chinois directly onto the potatoes.

6. Sprinkle with grated Gruyere. Place the gratin dish in a bain-marie and bake at 355 degrees F (180 degrees C) until the top is brown. Serve gratin in its dish.

Equipment List

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