Summary

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

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Instructions

1. 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.
2. 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.
3. 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.