Esta es una exhibición prevé de cómo se va ver la receta de 'Reno Crispy-topped potato bake' imprimido.

Receta Reno Crispy-topped potato bake
by Nazzareno Casha

Reno Crispy-topped potato bake
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Austria Austrian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 75g butter, chopped
  • 60ml (1/4 cup) pouring cream
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves finely chopped
  • 4 sprigs fresh lemon thyme
  • 2 dried bay leaves
  • 2.4kg potatoes, peeled
  • 1 tsp sea salt

Direcciones

  1. Preheat oven to 180°C. Grease a baking dish with melted butter.
  2. Stir the butter, cream, oil, garlic, thyme and bay leaves in a small saucepan over medium-low heat for 2-3 minutes or until melted and smooth. Season with pepper.
  3. Use a mandolin or a sharp knife to cut the potatoes, 1 at a time, into 2mm-thick slices. Discard the end slices of each potato and place in stacks on a work surface. Arrange the slices standing on their sides, 1 stack at a time, in tightly packed rows in the prepared dish.
  4. Strain the butter mixture through a small sieve into a jug. Discard solids. Pour butter mixture evenly over the potato. Sprinkle with salt. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 1 hour or until top is golden and crisp. Set aside for 10 minutes to cool slightly.