Potato gratin recipe
Soulfood high three: potatoes, leeks and bacon - embedded in a pleasantly warm cheese cream. Our potato gratin - a tribute to an unbeatable delicious cuisine from the countryside.
As the days get shorter and the nights longer, we look forward to heavenly out of the oven - to a fine potato gratin. What sets our version apart from the traditional recipe classic? The combination of potatoes, leeks and bacon. And its comforting effect - if the weather does not feel like we do ...
Mehlig cooking or predominantly firmly cooking potatoes? The taste decides! If you like it velvety, you can choose from potatoes that are floury, and those who love it crisp, with predominantly firm potatoes. We prefer the crispy variety and top our potato gratin with a delicately melting cheese crust. Soul food deluxe!
Not from the oven, but from the springform: American potato salad with mayonnaise.
Potato gratin with leek and bacon
Ingredients (4 people)
1 kg of new potatoes, 2 leeks, 100 g smoked bacon, 20 g butter, 4 eggs, 150 g crème double, 150 ml milk, salt, pepper, 100 g ripe cheddar cheese, fat for the mold
preparation
1. Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Clean the leek, cut into rings and wash. Cut bacon into strips. Melt butter, fry leek and bacon for about 5 minutes. Mix eggs and crème double and milk. Season with salt and pepper.
2. Slice the potatoes and place 1/3 of the slices on the bottom of a greased casserole dish. Spread half of the leek and bacon mixture on top. Again potatoes, leek bacon and finally potatoes in the form layers.
3. Pour in the egg mixture. Rub the cheese roughly and sprinkle over the gratin. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 45 minutes until the gratin has solidified and is golden brown on top.
