Spicy Potato Gratin
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 250 g diced bacon, mixed
For the bechamel sauce:
- 30 g butter
- 2 tablespoon flour
- 300 ml milk
- salt and pepper
- Paprika powder
- 1 tablespoon vegetable stock powder
- 1 clove garlic, finely chopped
- 1 tablespoon herbs, mixed, frozen
- 200 g processed herb cheese
Also:
- 250 g cheese, rated
Print Recipe
Pin Recipe Instructions
- First peel the potatoes and cook for about 20-25 minutes. You can also take super jacket potatoes from the day before, then you save yourself this cooking process.
- While the potatoes are cooking, fry the bacon in a non-fat non-stick pan and set aside.
- For the bechamel sauce, melt the butter in a pan, then stir in the flour with a whisk. Deglaze with the milk, bring to the boil and season with a little salt, pepper, paprika, a tablespoon of vegetable stock, the garlic and the herbs. Finally, stir in the processed cheese until a homogeneous sauce is formed.
- Cut the finished potatoes into slices, layer them in a baking dish, sprinkle the diced bacon on top and pour the sauce over them. Finish with the grated cheese and bake for about 15 - 20 minutes at 200 degrees top and bottom heat.
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