John Myers
Potato Gratin with Pineapple and Sage
The perfect potato gratin with pineapple and sage recipe with a picture and simple step-by-step instructions.
- 600 g Waxy potatoes
- Salt
- Caraway seed
- 2 Sprigs of sage
- 400 ml Liquid cream
- 2 Garlic cloves pressed
- 2 tbsp Sauce binder light
- Salt and pepper
- 2 tbsp Butter
- 50 g Pine nuts
- Let the potatoes boil in salted water with the caraway seeds for about 20 minutes. Drain, peel and cut into slices.
- Rinse sage leaves [I took anass sage from the herb garden] and spin dry. Pluck the leaves from the branches.
- Bring the cream with the pressed garlic cloves to the boil and thicken with the sauce thickener. Season with salt and pepper. Roast the pine nuts in a hot pan.
- Let the oven heat up to 175 degrees. Grease the baking dish (or -4- small baking dishes) with butter. Layer the potato slices and occasionally insert a sage leaf between them. Pour the cream sauce over everything and sprinkle with the roasted pine nuts.
- Let it set in the oven for 15-20 minutes (depending on the degree of browning required).
Facebook Comments