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Potato Gratin

    

Simple gratin potatoes from non-preboiled potatoes. Serve with gherking and tartar sauce.

Cook

No. of servings

8

Ready in

1 h. 20 min.

Difficulty

medium

 

Categories:    

 

chicken egg4pcs4pieces
ground black pepper0.5tsp½teaspoon
onion7oz200grams
peas8.75oz250grams
potatoes3.3lb1500grams
salt3tsp3teaspoon
sausage10.5oz300grams
semi skimmed milk 1,5%2.1cup½litre
sunflower oil0tsplitre
sweet cream for cooking6.75tbsp1decilitre

1. Potatoes

potatoes 3.3 lb (1500 g)

Peel the potatoes and cut into the thin rings.

Potatoes

2. Onion

onion 7 oz (200 g)

Peel the onion and finely chop. You can use also several kinds of onion for multicolouring.

Onion

3. Sausage

sausage 10.5 oz (300 g)

Wash the sausage and cut into the thin rings.

Sausage

4. Sauce

semi skimmed milk 1,5% 2.1 cup (500 ml)  sweet cream for cooking 6.75 tbsp (100 ml)  chicken egg 4 pcs  salt 2 tsp  ground black pepper 0.5 tsp

Mix eggs, double cream, salt and black pepper in a milk.

Sauce

5. Folding of potatoes

sunflower oil  peas 8.75 oz (250 g)

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.

Folding of potatoes

6. 

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.

7. 

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.

Bon appetit!

 

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