Summary

Ingredients

• 300 g potato (s), floury cookin
• 1 medium egg (s)
• 50 g crème fraîche
• salt and pepper
• marjoram
• nutmeg
• Butter or oil

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Instructions

1. Preheat the oven to 190 ° C fan oven.
2. Beat the egg until frothy, mix with the crème fraiche and season with salt, pepper, marjoram and nutmeg.
3. 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.
4. Bake in a hot oven at 190 ° C for about 25 minutes. Then cover with aluminum foil and bake for another 10 minutes.
5. 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.
6. Goes very well with fish, game and poultry, but also with vegetable dishes.