Fine Potato Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 50 g butter
- 1 shallot (s)
- 2 tablespoon, heaped flour
- 500 ml milk or cream
- 200 g Emmentaler, rated
- salt and pepper
- 125 g bacon or ham
- some flakes butter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and slice them (preferably in the machine) into thin slices. Butter a baking dish and spread about 1/3 of the potato slices in it.
- Heat the butter. In the meantime, finely chop the shallot and then sauté in the butter until translucent. Sprinkle the flour over it and sweat in it for about 1 - 2 minutes. Now slowly pour in the milk, stirring constantly so that no lumps form. Bring to the boil again while stirring and then stir in about half of the cheese. Season to taste with salt, pepper and nutmeg. Now spread about 1/3 of the cheese sauce on the potatoes and sprinkle half of the bacon cubes on top. Now spread half of the remaining potatoes on top and spread half of the remaining cheese sauce on top. Spread the remaining bacon cubes on top, spread the remaining potatoes on top and finally spread the remaining cheese sauce on top.
- Sprinkle with the rest of the Emmentaler cheese and top with a few flakes of butter. Bake at 180 ° C top / bottom heat for about 60 minutes.
- If you are not afraid of calories, you can of course use cream instead of milk!
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