Jasper B's Gratin au patate, modified from a family recipe
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.
Pairs Well With
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"