By: Andreea
Savory, Uncategorized, ,

Potato Au Gratin … with a twist

I must say that I have seen amazing potatoes au gratin, but even so, I still think the best combination is something that at least in my country has many variations and a few more ingredients.

This particular recipe was born like most of my improvisations: I wanted to save some stuff from the fridge. I know it does not sound glam at all, but I really want to encourage you to try your best to prevent food waste. I try to recycle everything from my fridge, any leftovers, anything that has to be used as soon as possible and create something out of it. I hope I don’t sound like a broken record. These potatoes were a dream, and I am going to tell you how I made them.

Ingredients:

  • 200g crème fraiche
  • 7 small eggs – they were really small, a bit bigger than quail
  • 560g potatoes
  • 140 g cheese
  • 50g Chorizo
  • salt and pepper to taste

Method:

  1. Add the potatoes in cold water. Add some salt in the water. Boil the potatoes until they are almost ready for a mash. You don’t want them to be completely boiled, they will not hold their shape. For me this took about 10-15 mins.
  2. Add the eggs in boiling water. Let them boil for 12 mins. You want them to be hard boiled.
  3. Cut the chorizo into thin slices and grate the cheese.
  4. Add salt and pepper to the crème fraiche, and mix it up. This will be our sauce.
  5. After the potatoes are ready, remove them from the pot and let them cool down a bit, and then slice them in half a centimeter slices.
  6. Peel and slice the eggs.
  7. Start by laying down potatoes slices to cover the bottom of a tray. Use some sort of casserole deep dish tray.
  8. Second step is to build up the second layer with eggs and chorizo. I went for one row of eggs, then a row of chorizo, and repeat.
  9. Then I built another layer of potatoes and repeated until I was done with all the ingredients.
  10. Pour the cream on top and add the grated cheese.
  11. Put it in the oven at 180 C for 35-40 minutes.

This was the first time I made these and they were so good. Normally, I think every family has an iteration if this recipe (or at least in my country), and to be honest we probably adapt it to what we have in the fridge every time we want to make them.

If you’ve never made something like this, I hope you try it, and let me know how it turned out.

If you also want a visual of the making of, you can find it here.