Potato Gratin `Ruckzuck`
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 150 ml cream
- 100 ml vegetable stock or stock
- 1 kg potato (s)
- 4 tablespoon sour cream
- 80 g parmesan cheese
- 2 egg yolks
- salt
- pepper
- nutmeg
- butter
- possibly garlic clove (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (convection: 180 ° C). Bring the milk, cream and stock to a boil in a saucepan.
- In the meantime, peel the potatoes and cut into fine slices with the vegetable slicer, simmer for five minutes in the milk and cream stock mixture, stirring occasionally.
- Put a piece of butter in the baking dish and put it in the oven.
- Grate the parmesan, mix with the egg yolk and sour cream and mix quickly with the potatoes. Season to taste with salt, pepper and nutmeg.
- Spread the now melted butter in the baking dish (if necessary add two pressed garlic cloves), add the potatoes and distribute evenly.
- Baked until golden brown for 15 minutes, let rest for 5 minutes before consumption.
- By pre-cooking the potatoes, preheating the casserole dish and pouring it hot, this potato gratin is ready to serve after 30 minutes. The potatoes still have bite, if you prefer it softer, overbake the potato slices for 5 - 10 minutes longer at a lower temperature or simmer the potato slices for 10 minutes.
- The result is nicer, but more time-consuming, if you take the potatoes out of the liquid with a slotted spoon and layer them in several layers in the form of a roof tile, each layer being covered with sauce.
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