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Grated potatoes with cream (Papas a la crema)

Potatoes are amazingly tasty with cream and cheese, a fancier appetizer dish perfect for the cold days. While one would think that is a very simple recipe, there is a thing or two to take under consideration that are important while making this argentinian dish. Originally from French cuisine, these are called “Gratin Dauphinois” in french, and now enjoyed throughout Argentina!


* 4 medium sized potatoes
* 2 eggs, at room temperature
* 1/2 cup milk
* 1 cup cream
* 1 cup grated cheese, such as mozzarella
* Salt and pepper, to taste
* 2 tablespoons chicken bouillon powder (to taste)

1) Peel the potatoes then set to boil in boiling water for 20 minutes, or until about half cooked. Ladle them out of the water and let them cool down completely, enough to be able to manipulate them.

2) Slice the potatoes in thin, quarter inch slices. Grease up the bottom of a non-reactive pan, and in it place the potatoes, arranging them in layers.

3) In a pan on the stove, heat up the milk with the chicken bouillon powder and mix; then allowed to cool down. We will now beat the eggs (which we will use to bind the sauce), then pour in the lukewarm milk, and then the cream. Season with salt and pepper as desired.

4) Preheat the oven to 350 °F. Pour this cream mixture over the potatoes in the pan, then sprinkle the grated cheese over them. Enter the pan with the potatoes with cream in the preheated oven, and bake until the cheese on top gets a nice golden tone...