Cook for around 5 minutes, turning the slices in excess of by using a spoon so which the potatoes are very well covered and heated inside the creamy milk.
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Grease the bottom and within of a large casserole dish. Set up a layer of overlapping potatoes alongside The underside in the dish. Drizzle a teaspoon of truffle oil on top of the potato layer, if wanted.
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Commonly a Gratin Dauphinois is a fairly hearty potato dish with cream and so I like to lighten it up by mixing the cream with whole milk.
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Though not a true gratin because of the not enough cheese and breadcrumbs, this casserole made with thinly sliced potatoes, creamy béchamel sauce, and truffle oil is usually a mouth watering take on a classic recipe.
Purtroppo, al momento del nostro test, la traduzione italiani dei Termini e condizioni generali period ancora mancante.