Light Potato Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg potato (s), raw, semi-floury variety (e.g. Quarta, Solara)
- 1 clove garlic
- 0.5 teaspoon ½ paprika powder and pepper
- 0.5 teaspoon ½ caraway seeds
- some rosemary needles
- 1 liter stock, granular, hot
- 300 g cheese (rated cheese), to taste (e.. Gouda medium-aed)
- Butter, flakes
- 2 onion (s) or shallot (s), thinly rings
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Peel the potatoes and cut into fine slices, the finer the potatoes, the shorter the cooking time. Grease a sufficiently large, fireproof dish or drip pan with a little butter. Rub the bottom with the garlic clove, sprinkle in paprika powder, pepper, caraway seeds (other spices or just ready-made potato seasonings if you like). Then layer the potatoes in one layer like a roof tile. Pour the hot broth about 1 cm high and cook in the oven on the middle rack for between 45 and 60 minutes. If the liquid is completely absorbed (it depends on the type of potato), add a little broth.
- About 10 minutes before the end of the cooking time, check the cooking of the potato slices with a knife. Scatter the thinly sliced onion or shallot rings and the grated cheese on top and add a few flakes of butter for the taste. Continue baking until the cheese is lightly browned.
- We use this recipe as an accompaniment to lamb fillet, but also to beef steaks and other pan-fried foods. It is much lighter as a side dish than the classic gratin with cream, milk, egg, etc. That is why we always need a lot of it. The potatoes will be crispy on top, but our amount of stock will leave a little juice on the bottom, which is very popular as a sauce. The type of cheese determines how spicy it will be.
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