Rustic potato gratin
portions
10
preparation time
30 Minutes
cooking/baking time
60 Minutes
Whatwould German cuisine be without potatoes? The popular vegetable is a real
all-rounder and can be prepared in countless ways. Potato gratin
is a sophisticated and simple alternative to the classic boiled potato.
Refined with bacon and onions, potato gratin is not only delicious as a side dish. Here we show you a simple variation for the Petromax loaf pan that will delight any potato fan.
Ingredients
-
1.3 kg potatoes (waxy)
-
125 g diced bacon
-
1 onion (large)
-
120 g bacon (sliced)
-
400 ml cream
-
200 ml milk
-
1 tsp pepper
-
2 pinches of salt
-
1/2 tsp nutmeg
-
2 tsp spice mix for potato gratin
-
250 g mixed, grated cheese (mozzarella and cheddar)
preparation
Peel the potatoes and cut into evenly thin slices.
Peel and dice the onions and fry together with the diced bacon in a fire pan or fire pot lid.
Add the cream, milk and spices, bring to the boil gently and season to taste.
After about 10 minutes, add the potato slices and cook gently. In the meantime, line the loaf tin completely with the bacon slices.
Pour the milk-cream-potato mixture into the loaf tin and then sprinkle the surface evenly with cheese.
Now place 8 charcoal briquettes underneath and 17 on top of the closed loaf tin and cook for around 60 minutes. As soon as the cheese is golden brown, the gratin is ready to serve.
