תפוח אדמה מוקרם בצבעי המדורה

מצרכים

• 5 תפוחי אדמה גדולים.
• נייר אפייה
• מעט שמן זית / קנולה.
• מעט מלח גס.
• ראש שום.
• מעט בזיליקום וטימין יבש (לא חובה) לפיזור לפני האפיה.
• פלפל שחור גרוס מי שאוהב.
• לשמנת:
• קופסא שמנת לבישול 15% שומן.
• 1 כף שטוחה אבקת שום גבישי.
• פלפל שחור גרוס.
• מעט טימין יבש לא חובה.
• 2 כוסות גאודה מגורדת.
• 100 גרם צ'דר שלוש צבעים.
• מעט טימין או בזיליקום יבש לקישוט לא חובה.
• Ingredients for the recipe: 5 large potatoes. Baking paper A little olive/canola oil. A little coarse salt. A head of garlic. A little basil and dried thyme (optional) for sprinkling before baking. Ground black pepper if you like. For the cream: A can of cooking cream 15% fat. 1 tablespoon of granulated garlic powder. Ground black pepper. A little dried thyme optional. 2 cups of grated Gouda. 100 grams of tri-color cheddar. A little thyme or dried basil for garnish optional. Small individual baking sheets for the potatoes after creaming. Mini cardboard boxes intended for baking are also possible.
• Making Creamed Potatoes: Oil the potatoes and coat them with coarse salt Place on baking paper and place in a preheated oven at 200 degrees for about 45-60 minutes until a fork is easily inserted. While they are in the oven, heat the cream. When it is slightly warm, add garlic powder and a little dried thyme and ground pepper if you like, mix a little. Slice the mushrooms thinly and add to the cream while stirring.
• Continue cooking while stirring and when it starts to bubble a little, add 2 cups of grated Gouda cheese. Stir a little until melted, turn off the heat and set aside to cool slightly and allow the liquid to thicken. During this time, the cream thickens and becomes a thick cream. Remove the baked potatoes and transfer each one to a small disposable cardboard box or baking paper Personally adapted to the size of the apple. You can also use a small personal plate that is suitable for baking in the oven. Cut the potatoes in half, Open the head of garlic and separate the cloves Squeeze a clove of garlic over e