Gratin Savoyard

Gratin Savoyard. Add the hot beef or chicken stock, slowly pouring in along. Place in basin of cold water, and drain when ready to use.

Recette - Gratin savoyard aux oignons | 750g (Mabel Bush)

This recipe uses broth in place of cream. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Faire plusieurs couche de pomme de terre et d'oignons et de crème fraiche parsemez de fromage et salez, poivrer.

While that's going on, in a frying pan add a teaspoon or two of cooking oil.

Cook until the potatoes are knife tender.

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Recouvrer d'une nouvelle couche de pomme de terre, ajouter un peu de gruyère. Transfer to a bowl with cold water, and drain when ready to use. Divide over them half the salt, pepper, cheese and.

Judul: Gratin Savoyard
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Ophelia Lee

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