Caramelised quick bread pan potato gratins

For making excellent potato stacks that area unit creamy on the within and fresh on the skin, quick bread pan holes area unit the perfect molds. For a stunning and mouthwatering entremots, select uniformly formed potatoes to form neat, skinny rounds, drizzle with sirup, and roast.

Ingredients :

• 40 grams of liquid butter and additional for sauteing

• 1/2 cup of thickened cream in 125ml

• 1 peeled, slightly two-dimensional garlic

• 4 potatoes, every advisement two hundred grams

• 1-tablespoon sirup

• To serve, 1 tbsp. finely sliced chives (optional)

STEPS :

     Step 1 :

Heat the kitchen appliance to 190°C/170°F with the fan on. twelve 80ml (1/3 cup) quick bread tins ought to be gently brushed with a part of the liquid butter.

     Step 2 :

In a tiny pan, mix the cream and garlic. Season. simply bring back a simmer. Take the food off the stove and leave it alone that the flavor could develop.

     Step 3 :

The ends of the potatoes ought to be stop with a pointy knife and thrown away. Slice the potato into 2-3mm-thick slices (see note). produce twelve stacks of potato slices. every quick bread hole ought to contain a stack. Trim excess if some area unit overlarge to suit. The stacks got to be slightly below the pan's rim (they can shrink down once cooked).

     Step 4 :

Take the garlic out of the cream and throw it away. every hole ought to contain the garlic cream. With the purpose of a knife, gently elevate the potato slices in order that the cream will tolerate. half-hour of baking whereas foil is roofed.

     Step 5 :

Stir the liquid butter and sirup along (heating if necessary). Brush the mixture over the potato stack tiptop once removing the foil from the pan. thirty additional minutes of baking, or till golden brown, is needed.

     Step 6 :

Use alittle knife to get rid of the stacks out of the pan once being left within the pan for ten minutes. If using, serve with chives besprent on high.

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