Hearty potato gratin from the pot
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch oven (e.g. LODGE COOK-IT-ALL), fireplace
Ingredients
• 1 kg waxy potatoes,
sliced into thin slices
• 2 onions, thinly sliced
cut rings
• 200 g grated cheese
(e.g. Gruyère or mountain cheese)
• 200 ml cream
• 200 ml whole milk
• Salt
• Pepper
• 1 tsp caraway seeds
• 2 tsp smoked paprika powder
• some nutmeg
• 150 g bacon, in strips
cut
• 5 Merguez sausages, cut into pieces
cut
• clarified butter
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preparation
➊ Brown the onion rings, bacon strips, and merguez sausage pieces in a little clarified butter in a pot and remove from the heat. Grease the bottom and sides of the Dutch oven with clarified butter and layer the potato slices, cheese, and onions alternately in the pot. Season each layer with salt and pepper, and finish with a final layer of cheese.
➋ Crush the caraway seeds in a mortar and pestle, then mix with grated nutmeg and smoked paprika. Whisk together with the cream, whole milk, and a little salt and pepper in a tall mug.
➌ Pour the mixture over the layered potatoes. Cover the pot with the plate and cook and bake the whole thing with plenty of top heat (12 briquettes) and less bottom heat (max. 6 briquettes) for about 45 to 60 minutes. To avoid hot spots, rotate the pot approximately 45° every 15 minutes. Briquettes may need to be added.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been editor-in-chief, opinion leader, and a sought-after expert on German BBQ.
Recipe from FIRE&FOOD issue 02/2020
