this process must be done the day before you need it
line a gastronome tray with parchment paper
using a mandolin slicer, thinly slice the potatoes 0.5cm thick and keep in water to stop from going brown.
heat the cream, butter, veg bullion (no water, just paste), diced garlic & seasoning in a large pan, bring to boil and remove from heat.
drain the potato very well and place in the pan with the cream, using your hands make sure all the slices of potato are covered with the cream.
layer slices of potato in the gastro tray so they are slightly overlapping. pay particular attention to the 1st and last layer of pots, as this will be the top and bottom.
cover in parchment paper and double foil and cook in an oven for 1-1.5 hours at 140c check its cooked with a pairing knife in the middle
once cooked remove foil, leave parchment paper, place another gasto tray on top followed by min 20kg weight in fridge overnight. check it is being pressed evenly before you leave kitchen for the evening.
the next day... remove weight and top layer of parchment, place a large chopping board over and flip 180degrees and remove tray and original parchment paper.
trim the edges to make them square, cut in half lengthways to end up with 2 long rectangles, cut each rectangle into 10-12 portions and place on parchment papered trays
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 162 (49%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.9mg||16 %|
|Sodium 100.5mg||3 %|
|Potassium 932.2mg||25 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 33.6g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 328
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