Potatoes in Cream with Parsley
Thin potato slices simmered in garlicky parmesan cream, pressed in the ham maker and set into a sliceable, gratin-ready side.
🍳 Cook: 60 min
Ingredients
| 1 kg | potatoes | |
| 300 ml | 33% cream | |
| 50 g | parmesan, grated | |
| 1 clove | garlic | |
| 1 tbsp | 15 ml | fresh parsley, chopped |
| — | nutmeg, salt, pepper |
Instructions
- Peel the potatoes, slice them very thinly and pat dry.
- Put the cream and pressed garlic into a deep pot and bring to a boil. Add the potato slices, salt, pepper and a little nutmeg, and cook for about 30 minutes, stirring continuously.
- Finally stir in the grated parmesan and parsley and mix well.
- Fill the ham maker with the mixture and close it without using the adapter.
- Place into a bain marie and cook for 60 minutes at 85 °C.
- Leave the pressed potatoes in cream to cool until the next day. Before serving, sprinkle with cheese and grill in the oven.