Potato gratin with Parmesan cheese


·         For a 22 x 22 cm mold:


750 g potatoes
1 medium onion
100 g freshly grated Parmesan cheese
5 or 6 sage leaves (optional)
25 cl vegetable broth (or poultry)
Olive oil



Preheat the oven to 180oC.

Peel the onion and potatoes.
Cut them into thin strips.

Pour a little olive oil into the bottom of the dish.
Divide about 1/3 of the potatoes. Salt but not too much because Parmesan and broth are salty.
Add half the onions and then 1/3 of the Parmesan. Spread a little sage.
Renew by finishing with potatoes. Keep the last 1/3 Parmesan cheese to add later. Pour in the broth.
Cover the dish with foil or baking paper.

Bake for about 45 minutes covered, then 15 minutes more uncovered, adding the Parmesan. Check the cooking by planting a knife. Continue cooking if necessary.
It is better a few hours later, the next day or the next day gently warmed up.

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