Potato Terrine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g potato (s), floury cookin
- 1 medium egg (s)
- 50 g crème fraîche
- salt and pepper
- marjoram
- nutmeg
- Butter or oil
Print Recipe
Pin Recipe 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.
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