Mediterranean herb and potato gratin – 2 next 1 back

Ingredients for 3 servings:

• 5 m.-sized potatoes
• 1 tsp oregano, dried
• 1 tsp savory, dried
• 1 tsp rosemary, shredded
• ½ tsp lavender, dried
• 2 tsp salt
• some nutmeg
• 3 bay leaves
• 1 m.-sized onion(s)
• 2 pointed peppers
• 1 garlic clove(s)
• 2 tbsp olive oil
• 150 ml water
• 1 egg(s)
• 50 g Parmesan, freshly grated
• 200 g bacon, cut into strips
• 100 g grated cheese, to taste, e.g. Emmental, Edam or Gouda

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 35 minutes

Cooking backwards – with a half-cooked trick you get flavor into the potato!

Peel the potatoes, cut into slices about 5 mm wide, and place in a tall pot. Sprinkle the potatoes with the herbs and salt, grate over some nutmeg to taste, and add the bay leaves. Mix the potatoes well and let them rest for about 20 minutes. Meanwhile, halve the onion and cut into half-moons about 3-4 mm in size. Separate these slightly. Remove the stems from the pointed peppers, halve them, and also cut them into strips. Peel and roughly chop the garlic clove. After 20 minutes, the potatoes should be moist and shiny and have released some water. Now add the oil, toss briefly to distribute the emulsion that forms, and then pour in the water. Bring the water to a boil with the lid closed, then reduce the heat so that the potatoes are still cooking. Place the onion, garlic, and peppers on top of the potatoes. Turn off the heat after about 10-15 minutes. Do not open the lid. Allow the contents of the pan to cool for 3-4 hours, or overnight if desired, to allow the flavors to absorb. Depending on the type of casserole dish, grease or line it with baking paper if necessary. Drain and reserve the cooking water, whisk it with the egg, and then gently thicken with the grated Parmesan until it reaches a gelatinous consistency. Remove the bay leaves from the pan and add the bacon strips and grated cheese. Mix gently. Add the egg and Parmesan mixture as a thickener, fold in carefully, and then transfer everything to the casserole dish. Bake the casserole for approx. 30 minutes at 180°C fan-assisted oven. Sprinkle with a little more cheese just before the dish is finished, if desired.