Potato Terrine

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Preheat the oven to 190 ° C fan oven.
Beat the egg until frothy, mix with the crème fraiche and season with salt, pepper, marjoram and nutmeg.
Peel the potatoes, grate them medium coarsely and squeeze them out in a kitchen towel. Mix with the egg mixture. Line a loaf pan with baking paper and pour in the mixture.
Bake in a hot oven at 190 ° C for about 25 minutes. Then cover with aluminum foil and bake for another 10 minutes.
Let the terrine cool down and turn it over - the foil is easy to peel off when it is lukewarm. Cut the cooled terrine into approx. 1 cm thick slices and fry in a pan in hot butter or oil.
Goes very well with fish, game and poultry, but also with vegetable dishes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.