Cartofi frantuzesti cu smantana (French scalloped potatoes)

Scroll down for English recipe

Orice s-ar spune, bucataria frantuzeasca e cea mai rafinata. Chiar si mancarurile "tzaranesti" sunt bogate in arome si texturi.  Uite, asa s-a intamplat si cu garnitura asta de cartofi. E atat de buna, incat poate fi un fel de mancare separat. Si nici nu e cine stie ce filozofie. Se face foarte usor.

Eu am folosit aceasta garnitura langa o friptura de vita. Pe asta v-o arat maine :)



Ingrediente:

• 1 kg cartofi, curatati
• 900 ml lapte
• 30 g unt moale
• 3 catei de usturoi, rasi fin
• 1/2 lingurita nucsoara
• 1 frunza de dafin
• 50 ml smantana pentru gatit
• sare si piper dupa gust

Cum se face:

• Incalzeste cuptorul la 180 C. Taie cartofii in felii destul de subtiri.

• Pune cartofii intr-o oala si acopera-i cu lapte. Adauga dafinul, nucsoara, sare si piper.

• Fierbe cartofii la foc mic cam 15 minute, pana sunt jumatate fierti. 
• Unge bine cu unt o tava si presara usturoiul ras pe fundul ei .

• Folosind o paleta cu gauri transfera cartofii din oala in tava. Gusta laptele si mai adauga sare/piper daca e nevoie. Toarna laptele peste cartofi, doar atat cat sa-i cuprinda. Intinde smantana deasupra.
• Coace cartofii in cuptor cam 1 ora, pana cand tot lichidul e absorbit. 

English version:

There is no doubt, French cuisine is the most refined. Even the "country" dishes are rich and have a distinctive flavor. This potato garnish is the best example. It's so good that it can be a separate dish. And it is so easy too.

I used it as a side dish, with a beef roast. This recipe, tomorrow:)

Ingredients:

•      1 kg potatoes, peeled
•      900 ml milk
•      30 g soft butter
•      3 cloves garlic, finely grated
•      1 / 2 teaspoon nutmeg
•      1 bay leaf
•      50 ml creme fraiche
•      salt and freshly ground black pepper to taste

How To:

•      Preheat oven to 180 C. Cut the potatoes into fairly thin slices.
•      Put the potatoes in a saucepan and cover them with milk. Add the bay leaf, nutmeg, salt and pepper. Simmer potatoes over low heat about 15 minutes, until half cooked.
•      Grease a baking dish with butter and sprinkle the garlic over the base.
•      Using a slotted spoon transfer potatoes from the pot into the baking dish. Taste the milk and add salt / pepper if needed. Pour milk over the potatoes, to come just to the surface, not to cover them. Spread cream over the surface.
•      Bake potatoes in oven about 1 hour, until all liquid is absorbed.