Skillet Potato Gratin
Pane-Bistecca
This skillet potato gratin is a real treat. Recipes like this are wonderful when you want to serve up something amazing that’s also delicious and easy to make.
Potato gratin is a MUST in Swiss cuisine! You’ll find it very often in restaurants, because Switzerland is a potato-loving country! It’s often served with beef, since potato gratin is considered “elegant.” The milk-and-cream mixture it’s cooked in makes it incredibly velvety and delicious.
I’ve made the classic potato gratin many times, but this time I made it in a skillet with a few extra ingredients!
Potato gratin is a MUST in Swiss cuisine! You’ll find it very often in restaurants, because Switzerland is a potato-loving country! It’s often served with beef, since potato gratin is considered “elegant.” The milk-and-cream mixture it’s cooked in makes it incredibly velvety and delicious.
I’ve made the classic potato gratin many times, but this time I made it in a skillet with a few extra ingredients!
Ingredients
1 Onion, chopped
150 g Bacon, chopped
2 Garlic cloves, chopped
150 ml Milk
100 ml Cream
Salt and Pepper
Paprika
Nutmeg
Rosemary
30 g grated Parmesan
600 g Potatoes
1 red Bell Pepper, diced
¼ Bunch Parsley, chopped
Instructions
1
Step 1
Sauté the onion and garlic with the bacon in a wide, oven-safe pan (I used a paella pan).
2
Step 2
Mix the milk with the cream and Parmesan, then add to the pan and season well.
3
Step 3
Let it simmer briefly, then use a cucumber slicer to slice the washed and scrubbed potatoes directly into the cream mixture. Mix well.
4
Step 4
Sprinkle the bell peppers and parsley on top and bake in the oven at 200 C for 40 minutes.
Notes
Here are more Potato Recipes!
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Gute Idee mit Peperoni, Zwiebeln und Speck!
Ich bereite Kartoffel-Gratin manchmal auch mit Karotten oder mit Pilzen zu.
Mit Karotten mache ich auch gerne, oder mit Chorizo statt Speck!
LG Wilma