The gratin tastes as a refined addition to Sunday roast or steaks. You can always modify it: â#¢ Instead of parsley, whisk finely chopped basil or sage into the egg and cream.
â#¢ Replace half of the potatoes with carrot or zucchini slices, use a tiny bit of marjoram or thyme instead of parsley.
… or as a light main course If filling ingredients are added, the gratin can be served as a light main course or dinner: â#¢ Form fine strips or cubes of cooked ham between the potatoes, sprinkle grated Emmental.
â#¢ For a savory variation, layer thin slices of salami with in the dish, sprinkle with grated Parmesan, butter flakes on top.
1. preheat the electric stove to 225 °C. Remove the skin from the potatoes, rinse them and cut or slice them into thin slices.
Grease a baking dish with a straight bottom, overlap the potato slices and layer them in a circle. Mix yolks, double cream, salt, pepper and parsley, season to taste. Brush the potatoes with the mixture. 3.
Cover with greased aluminum foil and place on the second rack from the bottom in the heated oven. Cook for 20 minutes (gas: level 4). 4.
Remove the aluminum foil and bake the gratin for another 25 minutes, until the potatoes are cooked and golden brown. Check the cooking with a pointed kitchen knife, perhaps shortening the baking time a little.