Recipe Low-fat creamy potato gratin with parmesan crumbs : Practical and Delicious

Recipe Low-fat creamy potato gratin with parmesan crumbs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Low-fat creamy potato gratin with parmesan crumbs. You are currently reading Recipe Low-fat creamy potato gratin with parmesan crumbs : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Low-fat creamy potato gratin with parmesan crumbs requires 20m, cook 1h 45m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

They've only been around for a few years, but these spuds are so tasty we're sure they're here to stay. Their creamy taste is great for mash, gnocchi and gratin.

Ingredients:

7 Ingredients

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  Olive oil spray
  
  
  


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  1kg Lady Christl potatoes, peeled, thinly sliced (see note)
  
  
  


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  1/2 garlic clove, finely chopped
  
  
  


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  250ml (1 cup) Massel chicken style liquid stock
  
  
  


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  200ml Bulla Cooking Cream
  
  
  


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  35g (1/2 cup) fresh breadcrumbs
  
  
  


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  1 tbsp shredded parmesan
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Spray a 1.25L (5-cup) capacity baking dish with oil. Arrange a layer of potato, overlapping slightly, over the base. Sprinkle with a little of the garlic. Season with salt and pepper. Continue layering with remaining potato and garlic.
  
  
  


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  Step 2
  
  
  
  
  Combine the stock and cream in a jug. Pour the cream mixture over the potato. Bake for 1 hour 15 minutes.
  
  
  


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  Step 3
  
  
  
  
  Combine breadcrumbs and parmesan. Sprinkle evenly over the potato. Bake for a further 30 minutes or until golden. Set aside for 5 minutes to cool slightly.
  
  
  

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