John Myers
Ingredients for 4 servings:
- 800 g potatoes, mainly waxy
- 100 g butter
- some chives, chopped
- Salt
- pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel, wash, and thinly slice the potatoes. Tip: Pre-cook the potatoes by pouring hot water over them and letting them stand for about 10 minutes. Melt and clarify the butter. Pour about 1/4 of the clarified butter into a shallow ovenproof dish (e.g. tart/fruit base dish) and layer the potato slices in a shingle-like layer, working from the edge towards the center. Now brush the potatoes with the remaining butter, brushing the top layers if desired. Season each layer with salt and pepper. Cover the gratin with aluminum foil. Cook in a preheated oven at 175°C (fan oven) for about 30 to 40 minutes (depending on your stovetop). Just before the end of the cooking time, remove the aluminum foil and let the gratin brown – if possible, turn on the grill. Sprinkle the gratin with chives and slide it onto a platter. Serve immediately.
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