Potatoes au Gratin

Potatoes gratiné, with fresh or sun-dried tomatoes, juicy white mozzarella and everything sprinkled with gruyere cheese and beautifully gratiné.
The basil adds extra flavor to the whole dish and our favorite potatoes are particularly taste.
Try them!
work: 30′ time: 1h:15′ easy:
Nutrition Facts
Servings 6
Amount Per Serving
Calories487 Calories from Fat258
% Daily Value*
Total Fat28.7g44%
 Saturated Fat17.2g86%
Trans Fat0g
Cholesterol79mg26%
Sodium1100mg46%
Carbohydrates33.5g11%
Dietary Fiber5.3g21%
Sugars8.2g
Protein26.5g 
Vitamin A20%
Vitamin C55%
Calcium71%
Iron14%
*Based on a 2000 calorie diet

Ingredients(6 servings)

  • 1 tbsp butter
  • 800 gr/ 1.8 lbs small potatoes, boiled
  • 3 pomodori tomatoes, sliced
  • 8 sundried tomatoes
  • 2×125 gr/2×4.4 oz mozzarella balls, sliced
  • 200 gr sour cream
  • little fresh or dried basil
  • salt & pepper
  • 200 gr/ 7.1 oz gruyere, grated
Wash the potatoes, scrubbing them with the hard side of the sponge.
Boil them with skins on, in salted water for 10'.
Let them cool and peel. Cut into round slices of 3-4 mm/ 0.1"-0.2".
Water soak the dried tomatoes for 5', drain them and cut them in half, if large.
Use half the butter to grease an ovenproof dish 20×30cm/ 8"×12", cut and place the potato slices.
Insert, in between, slices of tomatoes, dried tomatoes and mozzarella slices.
Pour the sour cream over the ingredients in the dish…
…salt and pepper, and sprinkle with dried or fresh basil.
On top, add the grated gruyere cheese and the remaining butter in various parts of the cheese layer of cheese.
Bake at 180°C/ 360°F/ Gas 4 for 45' or until cooked through and the ingredients get dry of juices.
I chose pomodori tomatoes, because they are small in size, their flesh is firmer and have fewer seeds and water.
This dish is overburdened with calories and fat, so better to acompany it with a light, fresh, green salad.

2 comments:

  1. hUMMMM... SA ME FAIT SALIVER TON PLAT ILS a l'AIRE DELICIEUX!

    bISOUS

    ReplyDelete