John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury, preferably large
- 500 ml cream
- salt and pepper
- e.g. chopped parsley
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
two ingredients – a very tasty juicy dish
Peel the potatoes and cut into even, thin slices (about 2 to 3 mm thick, best done with a slicer). Arrange them in a baking dish, seasoning each layer with salt and pepper. Pour the cream over the potatoes. Bake in a preheated oven at 200°C for about 45 to 60 minutes. If the surface starts to get too dark, cover with aluminum foil. Sprinkle with chopped parsley. Serve as a vegetarian (food combining-compatible) main meal with a large mixed salad, or for meat lovers as a side dish with meatballs/meatballs, schnitzel, cordon bleu, chops, etc. You can also use mostly waxy potatoes, but then the gratin won’t be as tender and the cooking time may be slightly longer.
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