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Potato Gratin with Pineapple and Sage

5 from 2 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 243 kcal

Ingredients
 

  • 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

Instructions
 

  • 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).

Nutrition

Serving: 100gCalories: 243kcalCarbohydrates: 14gProtein: 2.8gFat: 19.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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