Porrer, en fiberfyldt rodgrøntsager fra løgfamilien, bringer en sød, delikat smag til denne klassiske kartoffelgratin. Prøv også: Breaded Pork Chops med Thyme, Poached Pears med Stilton
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English.
Leek, a fiber-filled root vegetable from the onion family, brings a sweet, delicate flavor to this classic potato gratin. Also try: Breaded Pork Chops with Thyme, Poached Pears with Stilton. Source: Martha Stewart Show, September 2010. 6 servings. Ingredients: 3 pounds russet potatoes, 2 tablespoons unsalted butter, 1 leek, white part only, halved lengthwise and sliced into 1/4 inch thick pieces, 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 teaspoon freshly grated nutmeg, Coarse salt and freshly ground black pepper, 1 1/2 cups Gruyere cheese, coarsely grated. Directions: 1. Preheat oven to 400 degrees. 2. Fill a large bowl with water. Peel potatoes and add them to the water as you peel to prevent discoloration. 3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; boil until bubbles form around the edge. Remove from heat. 4. Meanwhile, slice potatoes 1/8 inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese. 5. Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbly, about 55 minutes. Remove from oven and let cool for about 10 minutes before serving.
27.04.2023 @ 02:36
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English.
Leek, a fiber-filled root vegetable from the onion family, brings a sweet, delicate flavor to this classic potato gratin. Also try: Breaded Pork Chops with Thyme, Poached Pears with Stilton. Source: Martha Stewart Show, September 2010. 6 servings. Ingredients: 3 pounds russet potatoes, 2 tablespoons unsalted butter, 1 leek, white part only, halved lengthwise and sliced into 1/4 inch thick pieces, 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 teaspoon freshly grated nutmeg, Coarse salt and freshly ground black pepper, 1 1/2 cups Gruyere cheese, coarsely grated. Directions: 1. Preheat oven to 400 degrees. 2. Fill a large bowl with water. Peel potatoes and add them to the water as you peel to prevent discoloration. 3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; boil until bubbles form around the edge. Remove from heat. 4. Meanwhile, slice potatoes 1/8 inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese. 5. Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbly, about 55 minutes. Remove from oven and let cool for about 10 minutes before serving.