John Myers
Ingredients for 5 servings:
- 1 ½ kg potatoes, raw, semi-flourous variety (e.g. Quarta, Solara)
- 1 clove(s) garlic
- ½ tsp paprika powder and pepper
- ½ tsp caraway seeds
- some rosemary needles
- 1 liter broth, granulated, hot
- 300 g cheese (grated cheese), to taste (e.g. medium-aged Gouda)
- Butter, flakes
- 2 onions or shallots, finely sliced
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
As a side dish to pan-fried dishes
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel the potatoes and slice them thinly; the thinner the slices, the shorter the cooking time. Grease a sufficiently large, ovenproof dish or roasting pan with a little butter. Rub the bottom with the garlic clove, then sprinkle with paprika, pepper, and caraway seeds (or other spices to taste, or simply use ready-made potato seasoning). Arrange the potatoes on top in a single layer, like roof tiles. Pour in hot stock to a depth of about 1 cm and cook in the oven on the middle rack for between 45 and 60 minutes. If the liquid is completely absorbed (this depends on the type of potato), add a little more stock. About 10 minutes before the end of the cooking time, check the potato slices with a knife to see if they are done. Sprinkle the thinly sliced onion or shallot rings and the grated cheese over the potatoes, and add a few knobs of butter for flavor. Continue baking until the cheese is lightly browned. We use this recipe as a side dish for lamb fillet, but also for beef steaks and other pan-fried dishes. It’s a much lighter side dish than the classic gratin with cream, milk, egg, etc., so we always need a lot of it. The potatoes become crispy on top, and our generous amount of broth leaves a bit of juice at the bottom, which is very popular as a sauce. The type of cheese determines how spicy it will be.
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