Baked potatoes with cream and garlic "French style"
6 servings
50 minutes
Baked potatoes with cream and garlic 'French style' is a cozy dish of European cuisine that combines the tenderness of cream and the aroma of fragrant herbs. The origins of this recipe trace back to French gastronomic tradition, where potatoes are often baked in rich sauces to create a harmony of flavors. Each thin slice of potato is soaked in a creamy mixture with nutmeg and thyme, giving the dish a deep and rich taste. The cheesy crust adds a crispy texture, while the garlic hidden in the buttery base fills each piece with a light spicy note. This dish is perfect for both family dinners and festive lunches, especially when accompanied by juicy sausages and fresh tomatoes. Cozy and hearty, this potato embodies French simplicity and sophistication.
1
Peel the potatoes and cut them into thin slices. I made it in individual ceramic molds (11 cm in diameter).
- Potato: 600 g
2
We will grease them with soft butter and crush garlic into the butter. I do this not only in this recipe; the garlic doesn't stand out much, but it adds aroma to the dish!
- Butter: 3 teaspoons
- Garlic: 5 clove
3
Spread a layer of potato slices on the bottom, sprinkle with salt and pepper. Repeat layers until the potatoes are finished.
- Salt: to taste
- Ground black pepper: to taste
4
We make the filling: gently heat the cream with bay leaf and thyme. Let it sit for a while, then remove the leaf. Thyme remains, add nutmeg and egg, whisk in a shaker or with a whisk. Pour over the potatoes.
- Cream 20%: 300 ml
- Bay leaf: 1 piece
- Thyme: 0.5 teaspoon
- Nutmeg: pinch
- Chicken egg: 1 piece
5
Place in a hot oven and bake until the potato absorbs the cream and is cooked through.
6
At this time, grate the cheese finely and sprinkle it over the almost ready potatoes. Bake until golden brown. It baked for a total of 50 minutes, but if in one dish, it takes longer! Also, consider that time is needed to heat the thick ceramic.
- Grated cheese: 60 g
7
Let it stand for a while, decorate with greens, and serve warm. Optionally, serve with fried sausages and cherry tomatoes. It's a very filling dish, suitable for lunch and dinner, and can also be served to guests in a large dish.
- Green onions: to taste