John Myers
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Potato Gratin 1887 with Schnitzel
The perfect potato gratin 1887 with schnitzel recipe with a picture and simple step-by-step instructions.
For the gratin
- 1 kg Potatoes mainly waxy
- 1 Diced onion
- 250 gr Kat ham finely diced
- 200 ml Vegetable broth hot
- 200 ml Milk
- 100 ml Aioli
- 200 gr Cheese to be gratinated
- Salt, pepper, nutmeg
For the schnitzel
- 1200 gr Roast pork from the nut
- 2 Eggs
- Salt, pepper, paprika
- Flour for flouring the schnitzel
- Breadcrumbs
- 4 tbsp Lard or oil
For the gratin
- Peel the potatoes and cut into thin slices. Put the slices in a bowl filled with water. .
- Cut the onion into fine cubes and sauté with the ham until translucent.
- Drain the potatoes. Season with salt, pepper and nutmeg.
- Mix the vegetable stock with the milk and the aioli and season with salt and pepper.
- Place the potato slices in an ovenproof baking dish, add the bacon and onion mixture and fold in. Then pour the liquid over it.
- Cover and cook the gratin at 220 ° top / bottom heat for approx. 30 minutes. Then remove the foil and try whether the potatoes are already done. The gratin shouldn’t be soupy, the liquid should be boiled down. Then pour the cheese over it and again
For the schnitzel
- Cut the roast into 6 schnitzel (200g each).
- Season the meat with salt, pepper and paprika. Put the schnitzel in a freezer bag and plate.
- Flour the schnitzel and pull it through the beaten egg and then bread it with breadcrumbs.
- Heat the oil / fat and fry the schnitzel until golden. Drain the finished schnitzel on a kitchen towel.
- Arrange the finished gratin with the schnitzel on a plate. It goes well with red cabbage or a fresh salad.
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