Pór, kořenová zelenina plná vlákniny z rodiny cibule, přináší tento klasický bramborový gratinát sladkou, jemnou chutí. Také zkuste: chléb vepřové kotlety s tymiánem, broskve hrušky s Stiltonem
Pór, which is a root vegetable full of fiber from the onion family, brings a sweet and delicate taste to this classic potato gratin. Also try: breaded pork chops with thyme, peaches and pears with Stilton. Source: Martha Stewart Show, September 2010. The recipe includes 3 pounds of red potatoes, 2 tablespoons of unsalted butter, 1 leek (only the white part, halved lengthwise and sliced into 1/4 inch thick slices), 1 1/2 cups of heavy cream, 1 cup of whole milk, 1/4 teaspoon of freshly grated nutmeg, coarse salt and freshly ground black pepper, and 1 1/2 cups of grated Gruyere cheese. The instructions are to preheat the oven to 400 degrees, peel the potatoes and add them to a large bowl of water, melt the butter in a medium saucepan over medium heat, add the leek and cook, stirring, until soft, 3 to 5 minutes, add the cream, milk and nutmeg, and cook until bubbles form around the edge, slice the potatoes 1/8 inch thick, place them evenly in a large shallow baking dish, season with salt and pepper, pour the cream mixture over the potatoes, and sprinkle with cheese, bake until the potatoes are fork-tender and the top is browned and bubbly, about 55 minutes, remove from the oven and let cool for about 10 minutes before serving.
Antonio
27.04.2023 @ 02:36
This text is in Czech.
Pór, which is a root vegetable full of fiber from the onion family, brings a sweet and delicate taste to this classic potato gratin. Also try: breaded pork chops with thyme, peaches and pears with Stilton. Source: Martha Stewart Show, September 2010. The recipe includes 3 pounds of red potatoes, 2 tablespoons of unsalted butter, 1 leek (only the white part, halved lengthwise and sliced into 1/4 inch thick slices), 1 1/2 cups of heavy cream, 1 cup of whole milk, 1/4 teaspoon of freshly grated nutmeg, coarse salt and freshly ground black pepper, and 1 1/2 cups of grated Gruyere cheese. The instructions are to preheat the oven to 400 degrees, peel the potatoes and add them to a large bowl of water, melt the butter in a medium saucepan over medium heat, add the leek and cook, stirring, until soft, 3 to 5 minutes, add the cream, milk and nutmeg, and cook until bubbles form around the edge, slice the potatoes 1/8 inch thick, place them evenly in a large shallow baking dish, season with salt and pepper, pour the cream mixture over the potatoes, and sprinkle with cheese, bake until the potatoes are fork-tender and the top is browned and bubbly, about 55 minutes, remove from the oven and let cool for about 10 minutes before serving.