John Myers
Ingredients for 4 servings:
- 3 packs of potatoes (potato gratin from the refrigerated section), 500 g each
- 2 packs of cooked beetroot, 500 g each
- 100 g bacon, diced
- 2 packs of bacon, sliced, 100 g each
- salt and pepper
- Caraway seeds
- 3 tbsp Cream of Balsamic vinegar, dark
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
the quick version
Place a package of potato gratin into a medium-sized metal or glass baking dish and spread it out evenly. Arrange the diced bacon on top. Thinly slice the cooked beetroot and spread them evenly over the gratin. Season with salt, pepper, caraway seeds, and balsamic vinegar. Add a layer of potato gratin and thinly sliced beetroot to the baking dish and season. Finish with a third layer of potato gratin and generously cover with bacon slices. Bake in a preheated oven at 180°C (350°F) or 150°C (300°F) for 50 minutes. Tip: Alternatively, the gratin can also be made with fresh ingredients. However, it will take three times as long.
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