Potato and pans
- Total time
- 1 h
- servings
- 3 servings
- Dish type
- Other
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Prep
23 min
Cook
37 min
Total time
1 h
Ingredients
Ingredients
- 4 4 potatoes
- 1 1 panas
- 1 1 mint branch
- 1 1 branches of basil
- 75 g 75 g butter
- hazelnut
- rassis bread
- 50 g 50 g flour
- 60 cl 60 cl milk
- salt
- pepper
- raped nutmeg
- 50 g 50 g butter
- liquid cream
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This recipe is broken down into 10 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Peel potatoes and pans and cut into thin slices (guard peels).
- 2
Cook the apples and land for 10 to 15 minutes.
- 3
Infuse the peels in the hot milk for at least 10 minutes.
- 4
For béchamel: melt the butter in a saucepan. Add flour and stir with a spoonful of wood without leaving time to color. The goal is to thicken the repair.
- 5
Remove the peels, then pour the milk into the red saucepan, put the salt, pepper and nutmeg then without stopping stirring.
- 6
Mix the bread.
- 7
Mount the gratin in a large dish or in individual portions. First put a layer of vegetable and then a layer of béchamel, repeating the operation to the top of the dish!
- 8
Sprinkle the top with mixed bread.
- 9
Add a small piece of butter and grate in the oven for a few minutes (in grill position on a plate placed further up the oven).
Source : marmiton
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