Potato Gratin Recipe
Ingredients
4 large potatoes, peeled and sliced (using a mandolin and kept in cold water)
100g grated Emmental cheese
100g parmesan cheese + a little for sprinkling
200g burrata
400ml cream
200g bacon, cut into small cubes
200g sun-dried tomatoes in oil, cut into strips
Basil
100ml cream
Oregano
Salt
Pepper
Rabbit and cherry tomato salad
Preparation
1. In a frying pan, sauté 200g of diced bacon. Cook until golden brown and add 200g of sun-dried tomatoes in oil, cut into strips. Set aside.
2. Line the bottom of a Pyrex dish with half of the cream and place a layer of sliced potatoes.
3. Add a layer of the bacon and sun-dried tomato mixture, half of the grated Emmental cheese, the Parmesan cheese, the buffalo mozzarella, basil, oregano, salt and pepper to taste.
4. Drizzle with the remaining cream and repeat the previous process until the Pyrex dish reaches its maximum capacity. Add the Parmesan cheese at the end and bake at 150ºC for 1 hour.
5. Serve hot accompanied by a salad of lamb's lettuce and cherry tomatoes.
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