Hearty potato gratin

Ingredients for 4 servings:

• 1 kg potatoes
• 2 chili peppers, red
• 2 onions
• 2 tbsp butter
• Salt
• chili powder
• Butter for the mold
• 100 g bacon (breakfast bacon)
• 150 g cheese (Gruyere), grated
• 180 g crème fraîche
• Pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes really hearty of cheese and bacon, very tasty

Wash, peel, and slice the potatoes. Trim, wash, and halve the chilies. Then deseed and finely chop them. Peel and slice the onions. Heat the butter in a pan and fry the potato slices, chilies, and onions. Season to taste with salt, pepper, and chili powder. Meanwhile, grease an ovenproof dish with butter. Preheat the oven to 180°C. Cut the bacon into strips. Place the potatoes and the remaining steamed ingredients in the dish (it’s best to use a long, flat dish so the potatoes don’t stack too high on top of each other). Spread the bacon on top and sprinkle with cheese. Spread the crème fraîche over the potatoes. Bake in the hot oven on the middle rack for about 40 minutes. Tip: This can take a little longer, depending on the type of potato and how thickly they are stacked. It’s best to test the potatoes with a knife after 40 minutes to see if they’re done. It tastes absolutely delicious and is one of the most requested dishes at home by my daughter and husband. Simple, hearty, and delicious.