John Myers
Teichmann’s Potato Gratin with Cress Salad
The perfect teichmann’s potato gratin with cress salad recipe with a picture and simple step-by-step instructions.
- 400 g Waxy potatoes
- 4 Eggs
- 2 Few Wiener sausages
- 100 g Sour cream
- 0,25 tsp Salt
- 1 pinch Pepper
- 1 pinch Freshly chopped thyme
- 1 pinch Oregano
- 2 tbsp Butter
- 0,5 casket Fresh cress
- 0,5 tsp Freshly squeezed lemon juice
- 1 tsp Sunflower oil
- 1 pinch Salt
- 1 pinch Sugar
- Wash the potatoes and cook for about 15 to 20 minutes. Hard boil eggs in about 10 minutes. Cut the wiener sausages into slices. Mix the sour cream with 1/4 teaspoon salt, pepper, thyme and oregano. Grease an ovenproof dish with a little butter. Preheat the oven to 180 °.
- Drain the potatoes and also rinse the eggs and let them cool. Peel both and cut into slices. Layer the potato, egg and sausage slices in the pan. Pour the seasoned sour cream over it and spread the remaining butter on top in flakes. Gratinate in the preheated oven for about 20 minutes.
- Cut the cress from the bed, rinse with cold water and drain well. Mix together lemon juice, sunflower oil, 1 pinch of salt and 1 pinch of sugar, mix the cress with it and serve the cress salad with the potato gratin.
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