John Myers
Potatoes Gratin Farmer’s Style
The perfect potatoes gratin farmer’s style recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 200 gr Diced ham or cooked bacon
- 2 Medium onions
- 2 Garlic cloves chopped
- 1 tbsp Mustard hot
- 1,5 dl Poultry bouillon cubes or stock
- 120 g Creme fraiche Cheese
- 120 gr Grated Gruyère
- 45 gr Butter + 20 gr for the form
- Salt and pepper chopped marjoram and parsley
- – Cut the onions into fine slices and sauté in 20g butter (without color) with the marjoram, leave to cool. Mix the poultry stock or bouillon with the mustard. Brush the gratin dish with butter. Cut the potatoes into 5 mm thick slices, layer 1/2 in the form, lightly salt and pepper. Spread 1/2 of the onions on top, sprinkle with the ham and top the rest of the onions with 1/2 of the cheese. Layer the other 1/2 of the potatoes on top. Bake in the oven preheated to 200 ° C for 35 minutes. Remove, add crème fraîche, sprinkle with the rest of the cheese, top with flakes of butter and bake Normals in the oven for 20 minutes. Garnish with parsley and serve.
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