richard-in-cincy
Well-known member
Kartoffel-Birnen-Gratin
Serves 4
750 g potatoes
4 small pears (ca. 350 g)
150 g Edepilzkäse (z. B. Roquefort, Cambozola, etc.)
200 m Milk
1 egg or 2 egg yolks
1 tsp. cornstarch
Salz, white Pfeffer
Butter for the pan
3 slices of smoked bacon
Parsley for garnishing
1. Peel the potatoes and slice into thin uniform slices. Quarter the pears, core, and slice into thin slices.
2. Crumb or cube the cheese. Combine cheese, milk, egg, and cornstarch. Season with salt and pepper to taste.
3. Arrange the potato and pear slices in a buttered gratin pan as you wish (patterns, every other, etc.). Pour the cheese and milk mixture over the slices. Bake in preheated oven for 45 minutes or until the top is golden brown.
4. Cut the bacon in half. 25 minutes before the gratin is finished baking, arrange the slices on top. Garnish with parsley before serving.
Suggested drink: robust red wine or pilsner.
time: 1¼ hours.
Serves 4
750 g potatoes
4 small pears (ca. 350 g)
150 g Edepilzkäse (z. B. Roquefort, Cambozola, etc.)
200 m Milk
1 egg or 2 egg yolks
1 tsp. cornstarch
Salz, white Pfeffer
Butter for the pan
3 slices of smoked bacon
Parsley for garnishing
1. Peel the potatoes and slice into thin uniform slices. Quarter the pears, core, and slice into thin slices.
2. Crumb or cube the cheese. Combine cheese, milk, egg, and cornstarch. Season with salt and pepper to taste.
3. Arrange the potato and pear slices in a buttered gratin pan as you wish (patterns, every other, etc.). Pour the cheese and milk mixture over the slices. Bake in preheated oven for 45 minutes or until the top is golden brown.
4. Cut the bacon in half. 25 minutes before the gratin is finished baking, arrange the slices on top. Garnish with parsley before serving.
Suggested drink: robust red wine or pilsner.
time: 1¼ hours.