Food recipes
Potato Gratin "Boome-style"
Potato Gratin "Boome-style" Ingredients: potatoes, raw, skin cheese, gruyere cream, fluid, heavy whipping butter, without salt spices, pepper, black Directions: Preheat oven to 375 degrees F. Place the baby new potato...
Potato Gratin "Boome-style"
Ingredients:
potatoes, raw, skin
cheese, gruyere
cream, fluid, heavy whipping
butter, without salt
spices, pepper, black
Directions:
Preheat oven to 375 degrees F.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil.
Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan.
Using a fork roughly mash up leaving nice big potato chunks.
Mix in the grated cheese, heavy cream, butter and black pepper.
Take a foil lined baking sheet and place 4 rings (2-inches wide) on top.
Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
Using a wide spatula, transfer the ring of potatoes to each plate.
Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them.
Remove the ring and serve hot.
Ingredients:
potatoes, raw, skin
cheese, gruyere
cream, fluid, heavy whipping
butter, without salt
spices, pepper, black
Directions:
Preheat oven to 375 degrees F.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil.
Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan.
Using a fork roughly mash up leaving nice big potato chunks.
Mix in the grated cheese, heavy cream, butter and black pepper.
Take a foil lined baking sheet and place 4 rings (2-inches wide) on top.
Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
Using a wide spatula, transfer the ring of potatoes to each plate.
Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them.
Remove the ring and serve hot.