Ingredients
These are the ingredients you'll need to make this top-rated au gratin potatoes recipe: · Potatoes: This recipe starts with thinly sliced Russet potatoes. You can substitute Yukon gold, if you like. · Onion: Slice one onion into rings to layer with the potatoes. · Seasonings: These creamy au gratin potatoes are simply seasoned with just salt and pepper. · Butter and flour: The cheese sauce starts with a roux made with butter and all-purpose flour. · Milk: Make sure you slowly whisk in the milk to create the creamiest consistency. · Cheese: Because isn't everything better with shredded Cheddar?
Instructions
STEP 1 Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using. STEP 2 Wrap the brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.
Brie wrapped in prosciutto & brioche This Paul Hollywood recipe on BBC Good Food is one we have tried here with great success at home (only twice but nobody died in the process) and it was delicious!
This recipe is HERE
HOLA SOBER | MADRID
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