Читать книгу Vegetable Kitchen - Bernhard Long - Страница 113

Serves 4 meals

600 grams waxy potatoes

400 grams pears

400 milliliters of whipped cream

1 clove of garlic

2 tablespoons creme fraiche

Salt and freshly ground pepper

2 tablespoons fresh chopped herbs (parsley, dill and thyme)

100 grams of grated cheese (as Gruyère, Emmentaler)

Herbs for garnish (parsley, dill and thyme)

The preparation sequence

Peel the garlic clove. Casserole with garlic rub.

Wash the potatoes and pears with water, peel and chop or slice potatoes into thin slices. The bulbs in columns crush. Then evenly monolayer in the baking dish.

Cream, herbs and sour cream mix, season with salt and pepper and pour over the potatoes, so that everything up to about 2/3 is covered, possibly pour more or less cream. Then sprinkle cheese on top and heated, preheated oven at 180 ° C upper and lower heat so the. Bake 40-50 minutes until golden brown.

Garprobe with a fork: can this easily insert and remove the gratin cooked. Serve garnished with herbs