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Cleaned and washed thighs, place them in a heat-resistant dish greased with butter and a clove of garlic. Season with salt, pepper and basil and bread with garlic. Add a little olive oil and enough water to cover them, and put them in the oven for 60 minutes at 200 degrees.
Cut the potatoes into thin slices and leave them in the water until you are ready to place them in the bowl. In a well-heated pan, add 40 g of butter (I used unsalted butter with 80% fat, Lurpak) in which to fry the mushrooms. After you have hardened them, take them out in a bowl and add to the pan, the chopped onion that you brown a little and turn it over in the bowl over the mushrooms. Once the mushrooms are hardened, you can start assembling the potatoes in layers, in a heat-resistant dish, greased with butter. Put a layer of potatoes, a layer of mushrooms, a little garlic and grated cheese. Continue this procedure until you finish the potatoes (I had 4 layers). At the end, beat the eggs and mix them with the remaining cheese and liquid cream.
Put the dish in the oven for 50 minutes, at a temperature of 200 degrees, and wait for it to brown well.