Hearty potato gratin from the pot
Ingredients
• 1 kg waxy potatoes,
sliced into thin slices
• 2 onions, cut into thin
Rings cut
• 200 g grated cheese
(e.g. Gruyere 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, cut into strips
cut
• 5 Debreziner sausages, cut into pieces
cut
• Clarified butter
preparation
Fry the onion rings, bacon strips and Debreziner sausage pieces in a little clarified butter in the pan and then 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 pan, season each layer with salt and pepper and finish with a final layer of cheese.
Crush the caraway seeds in a mortar and mix with grated nutmeg and smoked paprika powder. Put them in a tall mug with cream, whole milk and a little salt and pepper and whisk. Pour the mixture over the layered potatoes. Cover the pot with the plate and cook and bake the whole thing with a lot of top heat (12 briquettes) and less bottom heat (max. 6 briquettes) for around 45 to 60 minutes. To avoid hot spots, turn the pot by around 45° every 15 minutes. Briquettes may need to be added.
We prepared the gratin in the LODGE COOK-IT-ALL. The new all-purpose pot made of cast iron is available HERE in our shop in a special offer package with the bookazine "Black Pots" for FREE !
FIRE&FOOD Issue 2-2020
