Cream-baked potatoes 奶油焗烤馬鈴薯

INGREDIENTS
1 tablespoon butter 牛油

2 cloves garlic 大蒜

1 tablespoon flour 麵粉

1 cup milk 牛奶

1 teaspoon salt 鹽

½ teaspoon pepper 胡椒

3-4 potatoes, peeled 去皮馬鈴薯

2 tablespoons grated Parmesan 粉狀帕瑪森乳酪

PREPARATION

1.Preheat oven to 180°C.

預熱烤箱至180°C

2. In a small pot, melt the butter and fry the garlic until it’s just starting to brown. Then, add the flour and whisk until there are no lumps. Slowly pour in the milk while whisking to make a smooth mixture. Lastly, Bring to a boil, then remove from heat.

在一個小鍋裡,融化牛油,炒大蒜,直到它剛開始變成棕色。然後,添加麵粉和攪拌,直到沒有團塊。慢慢倒入牛奶中,同時攪拌,使成一個光滑的醬。最後,煮沸,然後關火。

3. Slice the potatoes into about 0.5 cm thick slices, then fan them out in a small baking dish. Pour the sauce on top of the potatoes, then sprinkle with Parmesan.

把馬鈴薯切成約1/2公分厚的切片,然後在一個小烤盤中直立扇狀排出。把醬汁倒在馬鈴薯上,然後撒上帕爾馬干酪。

4. Bake for about 1 hour, until the top is bubbly and golden brown.

烤1小時,直到表面金黃。

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s