Potato and pear gratin

Ingredients for 2 servings:

• 500 g potato(s), waxy
• 2 small pears, not too ripe
• 2 tbsp lemon juice
• 1 onion(s)
• 30 g clarified butter
• 2 eggs
• 150 ml whipped cream
• 1 pinch of ground pepper
• 2 pinches of herbal salt
• 10 leaves of pineapple sage

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 180°C fan/convection oven. Peel and wash the potatoes, and slice them thinly. Peel and quarter the pears. Cut out the cores, cut the quarters into thin slices, and immediately drizzle with lemon juice to prevent them from browning. Peel and finely dice the onion. Heat the clarified butter in a pan and sauté the diced onion until translucent. Spread the mixture over the bottom of a baking dish, greasing the dish. Layer the potato slices and pear slices, overlapping each other. Whisk the eggs with the cream, season with salt and pepper. Finely slice the sage leaves and scatter them on top. Pour the egg wash evenly over the potatoes and pears. Bake for about 40 minutes, until the potatoes are tender and golden brown. Cover if necessary if they are getting too brown.