Simple gratin potatoes from non-preboiled potatoes. Serve with gherking and tartar sauce.
No. of servings
1 h. 20 min.
|ground black pepper||0.5||tsp||½||teaspoon|
|semi skimmed milk 1,5%||2.1||cup||½||litre|
|sweet cream for cooking||6.75||tbsp||1||decilitre|
potatoes 3.3 lb (1500 g)
Peel the potatoes and cut into the thin rings.
onion 7 oz (200 g)
Peel the onion and finely chop. You can use also several kinds of onion for multicolouring.
sausage 10.5 oz (300 g)
Wash the sausage and cut into the thin rings.
Mix eggs, double cream, salt and black pepper in a milk.
5. Folding of potatoes
With the oil brush the bottom of deeper baking dish. Divide the potatoes into thirds. Evenly spread one third over the bottom of dish. Add half of prepared onion, half of measured peas (according to taste you can use also other vegetable), spread half of cut sausage.
salt 1 tsp
Spread second third of potatoes, evenly salt it. Continue with layer of remaining onion, peas and sausage. Finish with spreading of third potato layer. Cover prepared layers with dish lid, or aluminium foil and place in preheated oven in which bake at the medium heat.
After 20 minutes take potatoes out, pour prepared sauce over and bake for further 30 minutes covered. Finally uncover and bake for further 10 minutes until brown over the surface.