Egg and Potato Gratin

Gratin, a simple baked potato dish from the French cuisine.

I have been told, that if one masters the nuances of French cooking, consider oneself a master chef 😉 Well, this effort of mine is just a tiny -weeny step into the enormous and mind -boggling world of French cuisine.

I plan a Cordon Bleu in my next birth, if I have one 😉

Here I chose a simple path with whatever ingredients I had at hand. If it doesn’t sound boasting, the outcome was soft, creamy on the inside and crispy on the outside gratin !! 😀

 

Here’s what I did……….

INGREDIENTS

For 4 persons :

4 nos – medium sized potatoes

4 nos – eggs

2 tbsp – butter

1 tbsp – cooking oil

1 pod – garlic (crushed)

1/2 cup – fresh cream

100 gms – cheese (grated)

1 tbsp – sun-dried tomatoes soaked in olive oil

1/2 tsp – black pepper powder

1 nos – medium sized onion

salt to taste

METHOD

Peel, wash and grate the potatoes. Keep aside.

Finely chop the onion.

Grate the cheese and keep aside.

Heat oil and 1 tbsp butter in a pan and fry the crushed garlic and onion till soft. Take it off fire and keep aside.

Heat the remaining butter and pour the melted butter in a shallow baking dish or tin.

Beat the eggs, cream, salt and pepper powder. Add the fried onions and sun- dried tomatoes to the egg mixture.

Squeeze the water out of the grated potatoes and add to the egg mixture. Stir it in well. Add half the grated cheese to this mixture.

Preheat oven to 200 degrees C.

Pour this mixture into baking dish / tin. Sprinkle the remaining cheese and bake for 30 mins or until crisp golden crust forms on top.

Serve hot as a meal or with choice of soup and bread.

Happy cooking !! 🙂

Cheers !! 😀

 

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