GRATINADO DE BATATA COM ESPINAFRE "aprovado" pelo Claude Troisgros | Comida Que Transforma

Maristella Sodré and Luiz Freire, chefs and Gastromotiva alumni, teach how to make POTATO GRATIN WITH SPINACH. The dish is well-known in France, and Claude Troisgros will be trying the recipe. The chef takes the opportunity to talk about his origins and French cuisine. #FoodThatTransformsAtGNT #Gastromotivation Ingredients: 1 kg of unpeeled potatoes 1/2 bunch of spinach 250 ml of whole milk Wheat flour Butter 250 g of cream 150 g of grated Parmesan cheese White pepper Nutmeg Salt to taste Olive oil to taste Garlic to taste Onion to taste ----------------------------------- Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br