Shrimp – Potato – Gratin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g shrimp (s), cooked without shell, frozen
- 600 g potato (s), waxy
- 300 g zucchini
- 20 g clarified butter
- salt and pepper
- 150 g cheese (Gouda), medium-aed
- 250 ml vegetable stock
- 125 ml cream
- 2 tablespoon sauce thickener, possibly 3
- 0.5 ½ bunch parsley, smooth
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw frozen prawns. Cook the potatoes in their skins for about 20 minutes. Peeling.
- Roughly grate the cheese for the sauce. Bring the stock and cream to the boil, thicken, set aside and melt 100 g cheese in it. Season to taste with salt, pepper and nutmeg.
- Pluck the parsley leaves from the stalks and cut finely. Mix half of it into the sauce.
- Cut the potato into slices. Clean the zucchini, cut into slices and fry in hot fat for about 3 minutes. Put about 1/3 of the sauce in an ovenproof dish. Layer the zucchini, potatoes and dry-spotted prawns in the pan. Season with salt and pepper. Spread the rest of the sauce over it and sprinkle with the rest of the cheese.
- Baked in a preheated oven at 250 ° for 10 to 15 minutes. Sprinkle with the rest of the parsley.
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