奶油干酪烤土豆
薄薄切片的土豆在奶油干酪酱中烤制，加入大蒜和肉桂，是一道丰富的肉类或禽类配菜。
- 烹饪时间
- 1 小时
- 份量
- 566 kcal
- 材料
- ≈ $1.70
- 蛋白质
- 21 g
材料
- 1 Potatoes≈ $2.19 每千克 260 克
- 2 Cream 10%包装 500 毫升 约等于 $2.40 70 毫升
- 3 Milk 2.5%包装 930 毫升 约等于 $0.88 60 毫升
- 4 Hard cheese包装 200 克 约等于 $2.70 45 克
- 5 Garlic≈ $10.00 每千克 4 克
- 6 Nutmeg 1 克
- 7 Butter包装 180 克 约等于 $1.58 10 克
- 8 Salt 2 克
- 9 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将土豆切成2–3毫米厚的薄片。
将奶油、牛奶、捣碎的大蒜、肉桂、盐和胡椒混合均匀。
在烤盘内涂抹一层油，然后分层铺上土豆片，每层间撒一些干酪。
将奶油混合物倒在土豆上，再撒上剩余的干酪。
盖上锡纸，以180°C烤35分钟。
揭开锡纸，再烤15–20分钟，直到土豆软烂且表面金黄。
小贴士
- 为什么这样做
- Slice the potatoes thin so they cook evenly and don't stay raw inside. If the slices are thick, the center won't cook through even if the top browns.
- 可替换食材
- Replace the 10% cream with 20% sour cream for a thicker result, but add 20 ml of water so the mixture isn't too dense. Instead of hard cheese, use processed cheese like Violette, which melts faster and covers the layers more evenly.
- 常见错误
- If the bake hasn't browned on top, you removed the foil too early or the oven is below 180 °C. Check doneness 15 minutes after removing the foil: the crust should be golden and the potatoes soft when pressed with a knife.
- 保存与加热
- Keep in the fridge for 3 days, but it's better eaten within 2 days. Reheat in the microwave for 2-3 minutes under a lid, or in the oven at 160 °C for 15 minutes with foil. Don't freeze, as the cheese and cream will separate.
- 搭配建议
- Serve with boiled chicken breast and pickled cucumbers. The bake soaks up sauce well, so put a separate bowl of meat sauce on the table.
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