Have you ever tried baked potatoes with cream and parmesan??
It is a dish with an unique simplicity, but with a simply amazing flavor! I do not know where I got the recipe, it is a recipe that I have known for a long time, one of those that rest in the drawers of memory and that occasionally come back to the surface and then disappear again for years.
This time though, I decided to add the recipe to the blog, both not to forget it anymore, and to share with you a truly unique and special dish!!
Ready to run into the kitchen? Here is the recipe, trust me, baked potatoes with cream, with parsley and cheese will make you fall in love with their scent and their creaminess!!
Ingredients
Tools
Steps
How to make baked potatoes with cream and parmesan
Wash and boil the potatoes, immerge them in a pot with water at room temperature, salt, bring to a boil and wait about 35-40 minutes. If you stick them with a fork and they are soft, you can turn off, drain and let them cool.
Mix the cream with the parsley and a pinch of garlic.
For the recipe you should use fresh liquid cream, if you do not have it, use classic cooking cream and dilute it with milk to make it more fluid.
Grate the two cheeses with a grater with large holes, peel the potatoes and cut into coarse slices.
Pour some cream on the bottom of the baking dish and spread over a layer of potatoes and cheese, repeat with cream, then potatoes and cheese until you finish all the ingredients, with the last layer of cheese and cream. Do not forget to also give a good sprinkling of pepper.
Put in the oven at 355 ºF for 20 minutes, static or ventilated mode. As soon as the whole surface is golden brown, let cool a few minutes and serve still warm and streaky.
You will see how good this dish is!
If you liked this recipe, check this one out:
–Pasta and potatoes with parmesan and black pepper;
–Stuffed potatoes with provola, ham and parmesan;
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Varied doses for servings