More Great Recipes: Creamy

Jasper B's Gratin au patate, modified from a family recipe

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Member since 2012

Serves 11 | Prep Time 30 | Cook Time 45


10 large yukon gold potatoes sliced in thin slices

4 garlic cloves cut in small pieces

3 cups of heavy cream

shredded parmesan cheese

salt and pepper

1 stick of butter cut in small pieces

1 large oven dish

rub the butter on the bottom of the oven dish

place one layer of potatoes all on the bottom of the dish

sprinkle butter and salt and pepper on the potatoes then cheese

keep layering, potatoes, salt pepper.

sprinkle parmesan cheese, garlic, butter, parmesan.

End with cheese on the top. Pour 3 cups of heavy cream on the dish. Place in the oven for 40 minutes at 375.

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This recipe is one that my Mom learned from my grandmother who learned from her mother. It has never been written down just passed down in the family. My pure substance is salt(NACL). The homogenous mixtures are the potatoes, heavy cream, butter, and parmesan cheese. The heterogeneous mixtures are garlic and pepper. The chemical changes are that it changes smell and it browns on top. The physical change is that the cheese melts, and that the cheese and cream mix.

Submitted by: "Jasper B"

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