Get the cheese sauce ready:Froider le beurre à moyen feu dans une casserole moyenne.Pour in the minced garlic and return to the pan until fragrant, about 1 minute.Mix the thick cream and milk by sifting them together.Bring the mixture to a gentle boil, then add the crumbled cheddar and grated parmesan. Keep stirring until the cheese has melted and the sauce has thickened.Toss in the mushed muscade, salt, and pepper to taste.
Put the plate together:Arrange a large, flat plate on a baking sheet and brush with butter or an adhesive spray.Place half of the potato slices on the bottom of the dish and gently press them down.Evenly épatier les pommes de terre avec la moitié de la sauce au fromage.Place on top of the remaining potato slices, then sprinkle with the remaining cheese
sauce.Harvest the apples:Peel off the aluminum foil and cook in a preheated oven for 30 minutes.Remove the aluminum foil and continue cooking for another 25 to 30 minutes, or until the potatoes are tender and the top is golden and bubbling.
Dressing and serving:Just a few minutes before serving, let the grated potatoes cool down.Décorer avec des feuilles de thé fraîches.
Conseils:Adding more flavor: For example, you may mix gruyere, Swiss, and fontina cheeses for a more complex flavor.
Add ingredients:
Continue Reading in next page
