Mexican potato gratin

Ingredients for 4 servings:

• 1 kg potatoes
• 2 chili peppers, red
• 2 onions
• 2 tbsp butter
• 100 g bacon (breakfast bacon)
• 150 g cheese (Gruyere, Gouda also possible), grated
• 180 g crème fraîche
• Salt and pepper from the mill
• Butter for the mold
• n. B. Herbs for garnishing
• chili powder

Instructions

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

with chili peppers and bacon

Peel and slice the potatoes. Clean and wash the chili peppers, then halve, deseed, and finely chop. Peel and slice the onion. Heat the butter in a pan and fry the potato slices, chili peppers, and onion rings. Season to taste with salt, pepper, and chili powder. Grease an ovenproof dish with butter and preheat the oven to 180°C. Cut the bacon into strips. Place the potatoes and the remaining fried ingredients in the dish. Arrange the bacon on top and sprinkle with cheese. Spread the crème fraîche over the top. Place everything in the oven and bake on the middle rack for about 40 minutes. Serve the gratin garnished with herbs, if desired.