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Potato gratin with pears

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Ingredients for 4 servings:

  • 500 g waxy potatoes
  • 2 large pear(s), firm
  • 2 tbsp lime juice
  • 100 g crème fraîche
  • 100 g cream
  • 2 tsp Dijon mustard
  • salt and pepper
  • butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

can also be prepared with apples

Peel the potatoes, slice them thinly, boil them in salted water for 3 minutes, and drain well. Cut the pear (or apple) into thin wedges and drizzle with lime juice. Grease a wide casserole dish with butter, layer the potatoes and pears in a shingle pattern. Mix the remaining ingredients and pour over the mixture. Cook in an oven preheated to 225°C for 25–35 minutes. It tastes delicious with pan-fried meat (chops, duck breast). Served with chicory salad and Rocquefort sauce, it makes a delicious meatless meal.

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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 gratin with pears