An easy-to-prepare tian to enjoy the taste of potatoes. Thanks to this preparation, they remain tender in the middle and crispy on top, for an irresistible accompaniment.
4 people
INGREDIENTS :
- 800 g firm-fleshed potatoes
- 4 tbsp. at s. olive oil
- 10 cl of vegetable stock
- 2 cloves of garlic
- 4 pinches of black pepper
- 4 pinches of salt or fine salt
- 1 sprig of thyme
- 1 c. c. of dried oregano
Material :
- Paring knife
- Mandoline
- Aluminum foil
- Cutting board
- Gratin dish
Preparation: 15 mins :
- Peel the garlic, chop it. In a bowl, combine the olive oil, minced garlic, salt, pepper, thyme and oregano. Book. Peel the potatoes, wash them then cut them into thin slices using a mandolin. Place them in a bowl filled with cold water.
* - 2 Preheat the oven to 200°. Using a brush, oil with the mixture of oil, garlic and herbs, a rectangular gratin dish, 20 cm long. Arrange the potato slices vertically in the dish, making 2 rows. Pour the vegetable broth over the potatoes, then brush the surface of the potatoes well with the mixture of oil, garlic and herbs, using a brush.
Cover the dish with aluminum foil, put in the oven and cook for 20 minutes. 3 Then remove the aluminum foil and continue cooking uncovered for about 30 minutes, until the potatoes are golden brown. If necessary, for the last 10 minutes of cooking, put the oven on the grill position until the potatoes are golden brown. Check the cooking of the potatoes with a knife: if the blade sinks well they are cooked, otherwise continue cooking for a few more minutes. Enjoy hot or lukewarm.
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