in Recipes

Potato and pear gratin

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Ingredients for 4 servings:

  • 8 m.-sized jacket potatoes, from the previous day
  • 4 medium-sized pears (very hard varieties, steam until almost soft beforehand)
  • 80 g cheese (Gruyère)
  • 200 ml cream (reduced-fat cream)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the boiled potatoes and slice them. Peel the pears and slice them (if necessary, steam the hard varieties in a little liquid until just tender). Layer the potato slices and pear slices in a large, shallow baking dish, tiled like roof tiles. Season with salt and pepper. Cut the Gruyère into thin slices, arrange them on top, and finally pour the single cream over the top. Bake in a preheated oven at 200°C for 15-20 minutes. Served with a mixed salad, this dish is also a perfect main course.

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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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