TheHummer
Cook
For a lower fat gratin use Chicken Stock instead of the cream
1 kg potatoes
3 cups cream or 2½ cups chicken stock
spray oil
salt and pepper to taste
½ cup freshly grated parmesan cheese
¼ cup chopped parsley
½ tsp dried tarragon
1 Pre-heat the oven to 180°C
2 Thinly slice the potatoes using a food processor or mandoline. Toss the potato slices with cream or stock in a bowl until thoroughly coated.
3 Spray a non-metal casserole with oil. Arrange 4 layers of potato slices in the bottom and sprinkle with salt and pepper. Sprinkle with ½ the cheese.
4 Combine the parsley and tarragon then sprinkle ½ over the cheese and potatoes. Cover with the remaining potato slices. Season with salt and pepper, then sprinkle the remaining cheese and the herb mixture.5Pour over the remaining cream or stock over the potatoes. Bake for 1½ hours or until potatoes are tender.
Servings: 6
1 kg potatoes
3 cups cream or 2½ cups chicken stock
spray oil
salt and pepper to taste
½ cup freshly grated parmesan cheese
¼ cup chopped parsley
½ tsp dried tarragon
1 Pre-heat the oven to 180°C
2 Thinly slice the potatoes using a food processor or mandoline. Toss the potato slices with cream or stock in a bowl until thoroughly coated.
3 Spray a non-metal casserole with oil. Arrange 4 layers of potato slices in the bottom and sprinkle with salt and pepper. Sprinkle with ½ the cheese.
4 Combine the parsley and tarragon then sprinkle ½ over the cheese and potatoes. Cover with the remaining potato slices. Season with salt and pepper, then sprinkle the remaining cheese and the herb mixture.5Pour over the remaining cream or stock over the potatoes. Bake for 1½ hours or until potatoes are tender.
Servings: 6
