Potato Gratin from Provence
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), mainly waxy
- 2 dl vegetable stock
- 1 tablespoon mustard
- 2 tomato (s), sliced
- Cut 100 g cheese, e.g. St. Albray, into slices
For covering:
- 80 g bacon, diced
- 1 small onion (s), finely chopped
- 1 clove garlic, pressed
- 1 bunch parsley, finely chopped
- 1 roll, with rind, finely chopped
- 1 bunch Povence herbs, fresh or frozen
- salt and pepper
- 2 tablespoon cheese (Sbrinz), grated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into approx. 3mm thick slices and simmer covered in the vegetable stock for approx. 25 minutes over a low flame until soft. Spread with the liquid in an ovenproof, greased dish and let cool down a little. Push the tomato slices between the potatoes - likewise the sliced cheese.
- For the topping, leave out the bacon in a pan, add the other ingredients and sauté everything briefly, season with salt and pepper and pour over the gratin. Finally sprinkle the grated Sbrinz on top. For gratinating, place in the middle of the oven preheated to 200 degrees for about 20 minutes. Serve as a main course with a salad or just as a side dish (then with half of all the ingredients) with meat. Good Appetite!
- Instead of Saint-Albray one can also use Tilsiter or Freiburg Vacherin; Instead of diced bacon, you can use strips of ham or chopped anchovy fillets (be careful with the salt!)!
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