Friday, June 17, 2011

I made Truffle Potato Gratin for Teacher's Day

  I made it 2 times in this day! One is for Teacher's Day and another one is for my family in dinner time. Sadly, some of my best friends didn't eat because it has been eaten by another friends and teachers, finish faster than the other foods. Well, I should have leave some for them. Maybe, I shall make some special and different for them next week. Hope they'll surprised.

  I have this, Potato Gratin, as a part of the dinner today with Fried Chicken, yeah! My family like it!

  Truffle Potato Gratin, a food originated from france, it contain potato, mushrooms, cheese, heavy cream, chicken stock, thyme, salt and pepper. All you needs is time, AN HOUR, it's easy ,actually. Better serve it when it's warm or it ain't taste as good as it was. Like slime, too soft, not even chewy.













It is how it looked like when it have been sliced out. =D


Who is in the Teacher's Day Party??? XD See below!








That's all? well, i guess there are some missing XD never mind~~

*Updated* Now with Recipe!!
Since this is the most popular  post for now (June-November 2011), I gotta post it, well, I ought to XD

Truffle Potato Gratin
Ingredients:
2 tbsp butter, divided (replaceable with garlic butter)
1 tbsp olive oil
5 cups sliced mushroom
1 clove garlic, minced
1 tbsp fresh thyme
5 medium potato, slice thin with mandolin
Salt and black pepper to taste
6 oz (170g) cheese, grated
2 cups heavy cream
1 cup chicken broth

Directions:
1.      Add olive oil and butter into a pan to sauté mushrooms and garlic until brown about 15-20 minutes.
2.      Spread the butter on baking dish.
3.      Arrange 1/3 of the potatoes for first layer and along with salt, black pepper and thyme.
4.      As for second layer, arrange ½ of the mushrooms and ½ of the cheeses. Repeat the first and second layer once more. End up with the rest of the potatoes.
5.      Pour the broth and heavy cream on it, and 3 tbsp of cheese, as well.
6.      Bake covered with aluminum foil at 350’F (180’C) for 45 minutes.
7.      Bake again for 15 minutes uncovered.