John Myers
Potato Gratin with Grana Padano and Sage
The perfect potato gratin with grana padano and sage recipe with a picture and simple step-by-step instructions.
- 900 Potatoes
- 300 Cream
- 200 Grana Padano
- 20 Sage
- 1 Mozzarella
- Nutmeg
- Pepper from the grinder
- Salt
- 125 Arugula
- 8 Mini vine tomatoes
- 2 Honey mustard
- 2 Olive oil
- 1 Balsamic vinegar
- 1 Agave syrup
- For the gratin: Peel the potatoes and cut into fine slices with a cheese slicer. Separate the sage leaves from the stems and cut them into small pieces. Grate the Grana Padano, not too fine. Grease a baking dish well with butter. Then spread the potatoes on the surface, slightly overlapping, put some nutmeg on top, salt and pepper well. Spread a few cut sage leaves on top, pour Grana Padano and some cream on top. Repeat this layering about five times. Do not sprinkle any more sage on the top layer, but season, distribute the remaining cream and sprinkle with the rest of the Grana Padano. Chop the mozzarella and spread over it. Preheat the oven to 200 degrees. Bake the gratin on top / bottom heat for about 50 minutes. The time varies somewhat depending on the type of potato, so prick in with a fork at the end and test whether the potatoes are cooked.
- For the salad: wash and drain the rocket. Wash and cut the tomatoes into eighths. For the dressing, put the mustard, olive oil, balsamic vinegar and honey in a small glass, as well as salt and pepper. Then stir until everything is well mixed. Put some rocket on the plate, spread the tomato pieces over it and pour some of the dressing over it.
- Arrange everything and enjoy!
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