Delicious recipe for potato gratin with a variation that does not have dairy.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Preheat the oven to 375 degrees. Engrease a medium refractory.
In a powerful blender, puree the nuts of india, water, garlic and salt. Reserve and put in a large container. Add the thyme and onions and stir well.
In a refractory, put half of the sliced potatoes a little over and put half of the cream prepared. Fill with the rest of the potatoes and again put the remaining walnut sauce.
Sprinkle with paprika and nutmeg and cover with aluminum foil. Bake for 45 minutes. Remove the foil and let it bake for another 15 minutes or until the potatoes are soft and browned on top.
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