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🍽️ Creamy Potato Gratin with Smoked Pork

630 kcal · 30 min · 4 servings

Creamy Potato Gratin with Smoked Pork Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Fill a medium-sized pot with water and add some salt.
  3. 3. Peel the potatoes and wash them thoroughly.
  4. 4. Slice the potatoes into thin rounds.
  5. 5. Bring the salted water in the pot to a boil.
  6. 6. Add the potato slices to the boiling water.
  7. 7. Cook the potatoes for about 7 to 8 minutes.
  8. 8. Drain the potatoes in a colander and let them drip dry.
  9. 9. Remove the root ends from the leek.
  10. 10. Slice the leek lengthwise.
  11. 11. Cut the leek into thin strips.
  12. 12. Rinse the leek strips in a colander.
  13. 13. Halve the onion and peel it.
  14. 14. Slice the onion into strips.
  15. 15. Heat oil in a frying pan over medium heat.
  16. 16. Add the onion strips and leek to the pan.
  17. 17. Season the vegetables with a pinch of salt.
  18. 18. Sauté the vegetables for about 4 minutes.
  19. 19. Pour the cream into a bowl.
  20. 20. Grate some nutmeg over the cream.
  21. 21. Season the cream with salt and pepper to taste.
  22. 22. Rinse the Kasseler meat briefly.
  23. 23. Pat the meat dry with kitchen paper.
  24. 24. Cut the Kasseler meat into cubes of about 1 cm size.
  25. 25. Grease a baking dish with some fat.
  26. 26. Place the drained potatoes into the baking dish.
  27. 27. Add the sautéed leek and onions to the dish.
  28. 28. Add the Kasseler cubes to the baking dish.
  29. 29. Add half of the cheese to the dish.
  30. 30. Gently mix all ingredients in the dish.
  31. 31. Spread the seasoned cream evenly over the mixture.
  32. 32. Sprinkle the remaining cheese on top of the gratin.
  33. 33. Place the baking dish in the center of the upper third of the oven.
  34. 34. Bake the gratin for about 20 minutes.
  35. 35. Remove the gratin from the oven when it is golden brown.
  36. 36. Wash the chives and shake them dry.
  37. 37. Cut the chives into thin rings.
  38. 38. Garnish the finished gratin with the chive rings.
  39. 39. Serve the dish and enjoy your meal.

Nutrition per serving