Potato gratin with Speck Alto Adige
Ingredients for Potato gratin with Speck Alto Adige
| Amount | Ingredient |
|---|---|
| 1250 g | Waxy potatoes |
| 1 tsp | Butter |
| 150 grams | South Tyrolean Speck |
| 1 / 4 liter | Milk |
| 1 / 2 l | Cream |
| 100 grams | Hard cheese |
| Sea salt and freshly ground pepper | |
| Nutmeg | |
| Garlic | |
Potato gratin with Speck Alto Adige Directions
Rub a baking dish with garlic and grease with butter.
Peel potatoes and slice into thin slices. The potato slices in the form of scales are formed, so that the ground is covered. Sprinkle with sea salt and pepper. Divided into strips bacon cut it.
Another layer of potato slices appeal. Season again and spread over ham.
Cover with another layer of potato slices.
Milk and cream, mix it with sea salt, pepper and nutmeg and Fießer the potato gratin. Grate the cheese and sprinkle over the potatoes.
Cook in oven at 190 degrees 50 to 60 minutes until the potato slices is nice and soft and the cheese browned.
Tip: Even aromatic taste of the potatoes, if you have some herbs thyme, parsley, rosemary or sage (all finely chopped) add.
