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Valeria

Valeria BDS

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Recipe

Potatoes Gratin

15 mins
15 mins
Low
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Potatoes au gratin with cream and parmesan, a delicious recipe because it has the creamy touch of cream, the crispy potatoes and the salty touch of Parmesan cheese that make them unique. They are perfect to accompany main courses or to eat solitaires.
Learn more about Valeria BDS

Ingredients

6 portions
  • 6 potatoes, medium peeled
  • 1 chicken soup, Cube
  • 1 teaspoon garlic, Crushed
  • 3 tablespoons margarine, melted
  • 250 grams whipping cream
  • 6 tablespoons powdered parmesan cheese
  • 2 grams salt
  • 2 grams black pepper

Preparation

Preheat the oven to 350 ° C
Cook the potatoes in water with the broth cube until soft. Remove and drain the water. Cut into slices.
Grease a medium refractory with margarine and 1/2 teaspoon of crushed garlic, the bottom and edges of the mold.
Mix the melted margarine with the rest of the garlic and reserve.
Season the cream with salt and pepper to taste.
Place a layer of potatoes, a little margarine and cream in the mold. Continue until you finish in a layer of cream.
Sprinkle the Parmesan cheese and bring to the oven until the cheese browns.

PRESENTATION

You can accompany it with a thin loin or chicken with herbs.

TIPS

You can add a little more garlic to the cream to give it more flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
123.8
kcal
6.19%
Carbohydrate, by difference
12.5
g
4.17%
Protein
2.8
g
5.6%
Total lipid (fat)
7.3
g
11.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (1)
Vanessa Gŏmez
01/01/2018 01:03:22
Gran idea.

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