Rosemary and Potato Gratin À La Janko
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 1 large onion (s)
- 200 g mozzarella
- 2 cloves garlic
- 150 g crème fraîche
- 100 ml milk
- Nutmeg,
- Rosemary, fresh
- thyme
- Paprika powder, hot as rose
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Spread evenly on a lightly greased baking sheet.
- Then cut the onion into thin strips and distribute evenly over the potatoes.
- Strip the rosemary needles from the stems. Chop or press the garlic cloves very small. In a small bowl, add the crème fraîche with the milk. Whisk the cloves of garlic, nutmeg, paprika powder, a little thyme and rosemary needles, season with plenty of salt and season with a little pepper.
- Pour the mixture over the potatoes and let it steep for 15-20 minutes.
- In the meantime, preheat the oven to 180 ° C. Bake the gratin on top / bottom heat for 35-40 minutes.
- Cut the mozzarella into slices and spread over the potatoes after about 30 minutes. Set the oven to fan-assisted mode for the last few minutes, so the cheese and crust are perfect.
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