in Recipes

Potato and pear gratin

updated

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Ingredients for 4 servings:

  • 3 tbsp butter
  • 1 tbsp pumpkin seeds
  • 4 bulb(s)
  • 150 g cheese (Emmental), grated
  • 8 m.-sized jacket potatoes
  • Butter for the mold
  • rosemary
  • Salt
  • Thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the boiled potatoes into fairly thin slices and stack them like roof tiles in a greased baking dish. Sprinkle with half of the grated cheese and a little salt. Peel and quarter the pears, then core them and cut them into thin slices. Layer them over the cheese with the narrow end facing in. Sprinkle with the remaining cheese. Sprinkle with pumpkin seeds and finely chopped herbs. Top with knobs of butter and bake in the oven at 200°C (400°F) until the surface is appetizingly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Potato and pear gratin