Two pounds of potatoes, peeled and finely chopped (Yukon Gold or Russet).
3/4 cup of thick cream
1/2 cup of full-fat milk
Two tumblers of shredded cheddar cheese
1-tablespoon grated Parmesan
Three cubes of butter soup
three spears, speared
3/4 cup of muesli with coffee
Perceived salt and pepper
For the garnish, fresh rosemary.
Here are the directions:
Bring the four to a boil.
Preheat your oven to 375°F, or 190°C.
Get the potatoes ready:
Chop the potatoes finely, leaving about an eighth of an inch of thickness, after plucking them. Pour obtenir des tranches uniformes, vous pouvez utiliser une mandoline.
Get the cheese sauce ready:
Froider le beurre à moyen feu dans une casserole moyenne.
Pour in the minced garlic and return to the pan until fragrant, about 1 minute.
Mix the thick cream and milk by sifting them together.
Bring the mixture to a gentle boil, then add the crumbled cheddar and grated parmesan. Keep stirring until the cheese has melted and the sauce has thickened.
