Cream au gratin potatoes
When you pre-cook the potatoes, you get better control of the taste.
- ½ fennel in thin slices
- 600 g potatoes in thin slices
- 2 dl milk
- 2 dl cream
- 120 g cheddar aged 12 months.
Cut potatoes and fennel into slices, here I use a mandolin.
½ fennel, 600 g potatoes
Boil milk and cream in a saucepan.
2 dl milk, 2 dl cream
Add the potato and fennel and simmer for 20 min.
Set the oven to 225 °
Stir a few times and season with salt, the potatoes are cooked when they have a light chewing resistance.
Grate the cheese.
120 g cheddar
Whisk the potatoes with the cream in an ovenproof dish and sprinkle with cheese.
Put the refractory mold in the oven and leave it for approx. 10 minutes or until the cheese has a nice color.
Calories: 594kcalCarbohydrates: 31gProtein: 23gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 138mgSodium: 927mgPotassium: 947mgFiber: 4gSugar: 2gVitamin A: 1459IUVitamin C: 33mgCalcium: 545mgIron: 2mg