Potatoes au gratin: they are always welcome at lunch table!

published on 30 April, 2020 at 13:43

Mix the eggs with the cream and pour the mixture over the potatoes! You will love the result!

INGREDIENTS

5-6 potatoes, peeled, sliced;

1 medium onion, sliced;

100 g (3.5 oz) bacon, chopped;

150 g (5 oz) mozzarella, shredded;

Salt and pepper to taste;

A pinch of nutmeg;

200 ml (7 fl.oz) cream or milk;

3 eggs.

METHOD

Preheat the oven to 180C/350F. Brush baking dish with some olive oil.
Layer potatoes on the bottom of the pan and season with salt and pepper. Top with thinly sliced onions, more seasoning, then bacon and cheese.
Repeat all the layers once more, then add leftover potato slices on top and cover with leftover cheese.
Whisk eggs and milk with nutmeg, salt and pepper. Pour egg mixture on top of the potatoes and bake the gratin for 45-55 minutes. Check potatoes and if they are soft – remove from the oven.

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