Only a few ingredients, and the effect delights. My favorite casserole made of young potatoes

by Andrea
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Only a few ingredients, and the effect delights. My favorite casserole made of young potatoes

I love all potato dishes – they are extremely delicious and filling. This casserole is a real hit in my home, the whole family always eats it. The combination of young potatoes, cream, cheese, garlic and butter is always a recipe and a success. I am happy to prepare it when we have guests, but not only then – it even appears on our table every day.

  • 1 kg of young potatoes,
  • 1 l of milk,
  • 300 ml cream 36%,
  • 300 ml of sour cream 18%,
  • 150 g sra gruyere,
  • 2 cloves of garlic,
  • 2 tablespoons of butter,
  • 1 teaspoon of salt,
  • ¼ teaspoon of black pepper,
  • 1 pinch of grated nutmeg.

Peel the potatoes and cut into slices about 0.5 cm thick.

Put the potatoes in a large saucepan and pour them with milk. Add crushed garlic. Check the whole on medium heat.

Reduce heat and cook the whole until the potatoes are tender, stirring occasionally for about 15 minutes.

Gently transfer the potatoes to the bowl. Pour milk and leave for reuse.

Pour both types of cream and all spices into the pot. Mix the whole with a whisk and add the potatoes back. Heat until the first bubbles appear, for about 10-15 minutes, until the potatoes are very soft, but do not start to fall apart yet.

Grease the heat -resistant dish with butter. Transfer the potatoes into it, catching them with a slotted spoon, and if it is possible to lay them layers. Pour the whole cream from the pot.

Sprinkle the top of the casserole with grated thick cheese. Put the whole in the oven preheated to 170 degrees Celsius and bake for about 50 minutes.

Serve the casserole of young potatoes hot, immediately after preparation. Store the remains in the fridge, under cover and use within 2 days.

Source: NowowoPuje.pl

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