John Myers
Quick Mediterranean Potato Gratin
The perfect quick mediterranean potato gratin recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 3 piece Onions
- 100 Milliliters Poultry broth
- 200 Milliliters Cream
- 50 g Parmesan
- 200 g Feta
- 2 Branches Rosemary
- 3 piece Garlic cloves
- Olive oil
- 100 g Olives
- Salt pepper
- Wash the peeled potatoes thoroughly and cut them into fine slices in the food processor. Put in a saucepan with boiling water and cook for 5 minutes.
- Peel the onions and cut into fine strips in the food processor. Fry in a hot pan with a little olive oil. Add the chopped garlic and rosemary, pour the chicken stock and reduce. Season with salt and pepper.
- Drain the potatoes and place in a roasting pan or casserole dish and mix with the onion and garlic mixture. Pour the cream over it and pour the grated Parmesan and crumbled feta cheese over it and grill under the grill.
- When the whole thing has turned a light golden brown color, remove it from the grill and serve with the olives.
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