Potato with cream with chives in papillote

Method

1. 1

   Preheating

2. 2

   First turn on your oven and set it to 200 °C (thermostat 6-7). Let it heat while you prepare the other ingredients, so that the temperature is well reached when baking the papillotes and ensuring a homogeneous cooking.

3. 3

   Preparation

4. 4

   Peel the potatoes and rinse them thoroughly under cold water. Dry them with a clean towel and cut them into medium slices, neither too thin nor too thick, to ensure perfect cooking. Peel the cloves of garlic, melt them and chop them finely. Sciss the chives after thoroughly washed and dried.

5. 5

   Assembly

6. 6

   Have four large sheets of aluminum paper on your worktop. Spread the potato slices equitably in the centre of each leaf. Add chopped garlic, then pour the liquid cream on top. Season with salt and pepper at your convenience. Sprinkle generously with chiselled chives.

7. 7

   Cooking

8. 8

   Carefully fold the edges of the foil to form hermetic papillots, preventing the cream from escaping. Place the papillotes on a suitable plate and bake in the hot oven. Cook for 1 hour, until the potatoes are melted and the cream is well soaked with flavors.

9. 9

   Service

10. 10

    Gently remove the papillotes from the oven and let them rest for 2 minutes. Open them carefully to avoid steam. Place them on a plate, sprinkle some fresh chives, and serve immediately, accompanied by a green salad or grilled meat if you like.

Nutrition

calories

105

fatContent

4.5

fiberContent

1.7

sugarContent

2

sodiumContent

0.25

proteinContent

2.2

carbohydrateContent

12.7

saturatedFatContent

2.7

Indicative values from the source, for the original recipe.

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