¼ teaspoon black pepper. A small spoonful of salt. Six large potatoes Two tablespoons of butter.
A clove of garlic. Three pieces of large chicken fillet, chopped. Two broken islands. ¼ cup chopped parsley. ¼ teaspoon black pepper. Two tablespoons of olive oil. A jar of love corn. One medium green bell pepper, chopped Half teaspoon spice mix. A small spoonful of salt. A cup of shredded cheddar cheese.
Two tablespoons of corn oil. Half a teaspoon of salt. Two tablespoons of butter. A teaspoon of oregano. Four glasses of milk. Half a cup of flour.
How to prepare
Add the potatoes to a pot of water and leave over medium heat until soft. After ripening, remove the potatoes from hot water, then put them in cold water for a while, then peel them and put them in a deep bowl and mash well. Add separately to the puree: pepper, oil and salt, mix well, and then put on a baking sheet, completely covering its bottom and pressing lightly.
Prepare the filling:
Place the oil in a medium skillet over medium heat, then add the garlic and chicken, stirring until the chicken is dry and golden. Add everything: carrots, spice mixture, corn, parsley, pepper, salt, then mix with chicken for two minutes. Spread the vegetable-chicken mixture over the potato layer, then sprinkle the cheese on your face.
Place everything: flour, butter and butter in an electric mixer, then turn on the spatula so it turns golden. Add the milk and oregano to the mixture in the mixer, continuing to beat for three minutes to create a smooth béchamel texture. Pour the béchamel onto a plate, then place in a preheated oven at 180 degrees and bake for thirty minutes or until golden brown.
A glass of whole milk. Two large eggs. Three to four medium sized potatoes. Cup of cooking cream. Half a cup of grated mozzarella cheese. Medium sized bow. A cup of shredded cheddar cheese. To serve: Sprinkle with marjoram, white pepper and salt.
How to prepare
Peel and cut the potatoes into thin slices, then rinse well and pat dry. Season the potatoes with a little marjoram, white pepper and salt and set aside. Cut the onion into very thin slices. Mix everything: nutmeg, eggs, cream, a pinch of pepper, a teaspoon of salt and milk in a deep bowl with a spatula attachment so that everything mixes well. Lay a layer of potato slices in the bottom of a baking dish, then sprinkle with cheese, marjoram and onion pieces. Place another layer of potatoes, top with onions and cheese, and repeat these steps until you’ve finished all the potatoes, onions, and cheese. Sprinkle the front of the dish with mozzarella cheese. Pour the potato dish with the egg-milk mixture, then bake in the oven at a temperature of one hundred and eighty degrees Celsius for thirty to forty minutes. Serve the gratin hot.