John Myers
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Mediterranean Herb-potato Gratin with Feta-sesame Crust
The perfect mediterranean herb-potato gratin with feta-sesame crust recipe with a picture and simple step-by-step instructions.
For the gratin and sauce:
- 1 kg Jacket potatoes from the previous day
- 2 Red onions
- 2 Garlic cloves
- 1 Peppers yellow
- 3 Spring onions
- 2 tbsp Cold pressed olive oil
- 10 Dried tomatoes in oil
- 2 tbsp Tomato paste
- 125 ml Vegetable broth hot
- 250 ml Cremefine for cooking
- 100 g Creme légère
- 50 g Crumbled feta
Spices:
- Sea salt fine
- Colorful pepper from the mill
- 1,5 tsp Smoked paprika powder
- 1 tsp Chilli flakes
- 1 pinch Sugar
Herbs:
- 6 Branches Chopped basil
- 3 Branches Chopped rosemary
- 4 Branches Lemon thyme chopped
For gratinating:
- 200 g Crumbled feta
- 2,5 tbsp Ajvar mild
- 3 tbsp Sesame seeds
- 3 tsp Butter flakes
- Peel off the potatoes and layer them in a baking dish. Salt and pepper a little. Peel the onions and garlic, finely dice the onions and chop the garlic. Wash and clean the peppers and spring onions, cut the pepper into cubes, cut the spring onions into thin rings.
- Preheat the oven to 200 degrees (top and bottom heat). Drain the tomatoes well and cut into fine strips. Heat olive oil in a pan. Fry the onions, peppers and spring onions for about 3 minutes while stirring, then add the garlic and tomatoes and fry until the onion cubes are translucent. Stir in tomato paste and sauté briefly.
- Deglaze with the hot vegetable stock and Cremefine, stir in the crème légère and bring to the boil briefly. Season to taste with the spices and sugar (be a little more cautious about salting because there is still feta in the sauce). Simmer over medium heat for about 10 minutes.
- At the end of the cooking time, add half of the chopped herbs and the feta cheese to the sauce and let it steep for a moment. Season again with the spices and pour over the potatoes and mix in a little.
- To gratinate, mix the rest of the chopped herbs with the feta and ajvar in a bowl, then distribute evenly over the potatoes. Sprinkle with sesame seeds and top with flakes of butter. Baked in the oven for about 25 minutes. Bon appetit – if you like, you can also serve a fresh salad.
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