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Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
Preparation time 50 minutes .. Baking 45 minutes
INGREDIENTS .. 6 pers
- 2 pounds potatoes, boiled in peel
- 0,85 cup bacon, sliced
- 0,85 cup stripped ham
- 2/3 cup sour cream
- 1/2 cup chopped Gruyère cheese
- 4 hard boiled eggs
- 1 non boiled egg
- pepper en salt
- 1 tbsp mustard
- 1 bigger onion
- 1/2 cup breadcrumbs
- 1 tbsp oil
PREPARATION
Peel the boiled potatoes, peel and chop the onion. Cut ham into strips, sausage and cabbage (if applicable) in rings. Grease the bottom of the baking dish with oil and sprinkle with breadcrumbs.
Cut the boiled potatoes into wheels like eggs (see the picture) and lay the first layer of the bottom of the baking dish. Sprinkle with salt and pepper and add another layer. Now divide the bacon evenly over the potatoes. Now the layer of potatoes and apply also to taste with salt and pepper. Now divide evenly the ham. Add another layer of potatoes and taste them with salt and pepper and sprinkle with chopped onion. Divide the potatoes on a layer of eggs. Sprinkle with salt and pepper and place on top of the last layer with remaining potatoes. Bring them yet to taste with salt and pepper.
Put in a higher container the fresh egg, sour cream, mustard, salt and pepper and mix everything together. Pour the mixture evenly over layered potatoes. Sprinkle with the grated Gruyère cheese and place in a preheated oven at 392°F. Bake for 45 minutes.
Serve with sour pickles or salad and a drink use cider or beer.
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