Ingredients
- Eight hundred grams of potatoes, peeled and thinly sliced.
- Four teaspoons of olive oil.
- Four tablespoons of grated parmesan cheese.
- Two onions, cut into thin slices.
- Twelve tablespoons of grated gruyere cheese.
- Eight veins of thyme.
- One hundred and twenty milliliters of double cream.
- One hundred and twenty milliliters of fresh cream.
- One hundred forty milliliters of milk.
- A little butter for spreading.
How to prepare
- Mix the double cream, fresh cream and milk well in a large bowl, then add potato slices and stir well in the mixture.
- Heat the oven to a temperature of 200 ° C and grease an oven tray with butter, then pave it with half the amount of potatoes
- Spread the onion slices over the potato layer, then cover with the remaining half of the potato slices and press it slightly by hand.
- Pour the cream and milk mixture, taking into account that the height of the mixture is the same level as the last potato layer, so that more milk can be added if the level of the mixture is lower.
- Cover the tray with aluminum foil and bake for 60 minutes until soft.
- Add the mixture of Parmesan cheese and gruyere for the last ten minutes.
- Take the tray out of the oven and leave it to cool down, then serve it on large individual plates and decorate it with thyme.
Tags
APPETIZER AND SALAD