Bavarian Erdepfebradl – potato gratin

Ingredients for 4 servings:

• 2 kg potatoes, mainly waxy
• 2 onions
• 1 liter of milk
• salt and pepper
• Caraway seeds
• Butter or clarified butter
• Cream, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Preheat oven to approximately 180 degrees Celsius. Peel and slice potatoes (3-5 mm thick). Rinse with clean water. Peel and finely slice onions (I use half rings). Place the mixture in a casserole dish, season with plenty of salt and caraway seeds (ground or whole, I prefer ground), and a pinch of pepper. Then pour over milk until well coated. Sprinkle with a few flakes of butter. Cook on the middle rack for 1.5 hours at 160-180 degrees Celsius, stirring gently every 20 minutes. If necessary, add milk (or a milk-and-cream mixture) to the desired consistency. For the last 5-10 minutes, I set the oven to 220 degrees Celsius to retain the roasted flavors. As a child, we often had this dish on Fridays or during Lent. Delicious and filling even without a side dish! My grandmother always drank milk or buttermilk with it.