John Myers
Spicy Ajvar Potato Gratin
The perfect spicy ajvar potato gratin recipe with a picture and simple step-by-step instructions.
- 1 tbsp Garlic Butter
- 1 kg Small potatoes [gratin potatoes]
- 1 Red peppers
- 250 ml Rama Cremefine for cooking [7%]
- 50 ml Low-Fat milk
- 4 tbsp Ajvar
- 1 tbsp Thai chili sauce sweet
- Salt, pepper, paprika, curry
- 200 g Grated Gouda
- Preheat the oven to 200 ° C upper and lower heat.
- Spread the casserole dish with the garlic butter.
- Peel the potatoes. Core, peel and cut the bell pepper into small pieces. Grate the potatoes thinly into the baking dish with a kitchen grater. Place the paprika pieces on the first layer and season well with salt, pepper and paprika. Grate the rest of the potatoes into the pan and season again.
- Briefly heat Rama Cremefine with milk, ajvar and Thai sweet chili sauce in a small saucepan and season with salt, pepper and curry.
- Pour 5/3/4 of the sauce over the gratin. Spread the Gouda on top. Pour the remaining sauce over the cheese.
- Now bake the gratin in the preheated oven on the 2nd rail from the bottom for about 40 minutes. If necessary, switch on the grill function in the last 5 minutes.
- Tip 7: Can be eaten as a main course with bread and green salad or as an accompaniment to grilled meat.
Facebook Comments