Marriage to the potato gratin recipe

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  1. Collect all ingredients. Preheat the oven to 180 degrees C to 350 degrees F ().

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  2. Melt the butter in a large saucepan over medium heat. Add sun -dried tomatoes and garlic; Stir frequently until fragrant smells about 1 minute. Stir in the flour and cook while stirring constantly until it is a little darker, 1 to 2 minutes.

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  3. Gradually combined the chicken broth. Stir in the straw team and let it simmer on medium heat, constantly whisk until they are slightly thickened, for about 3 minutes.

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  4. Take off the stove and whip the mozzarella cheese, parmesan cheese, tomato paste, oregano, salt and shredded red pepper until they are fully combined and the cheese has melted.

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  5. Spread 1 cup of sauce mixture evenly over the bottom of a 9×13-inch uprising. Top with an even layer of potatoes (approx. 3 1/2 cups).

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  6. Repeat the levels twice; Top with the remaining 1 cup of sauce. Cover baking pan with aluminum film.

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  7. Bake in the preheated oven until the potatoes are tender, 1 hour 30 minutes to 1 hour 45 minutes.

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


  8. Remove and discard the film, continue to bake, be free until the bottles around edges and the top of 20 to 25 minutes are browned. Take out of the oven and let it cool for 20 minutes at room temperature.

    Photographer: Robby Lozano / Food Styling: Renu Dhar / Prop -Styling: Josh Hoggle


Recipe developed by Amanda Holstein

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