Potato gratin with ham - almostfestive dish which, however, is done very quickly and forces anyone. I tried this dish during a trip to Germany in one of the beer pubs. It was served hot - right out of the oven, accompanied by cold beers, and confess the taste was amazing.
I easily figured out the recipe for this dish and repeatedhome this masterpiece of German food - loved it all, even to those who do not like beer. Try to make this potato casserole in the oven - a minimum of time and the products and maximum enjoyment.
Ingredients for "Potato gratin with ham":
- 5 slices of any cooked ham (150 g);
- 8 medium potatoes (800 g);
- 2 small kohlrabi cabbage (about 600 g);
- salt and black pepper - to taste;
- a little ground nutmeg;
- 1 tbsp. tablespoon butter;
- 200 ml of milk (2.7% fat);
- 150 ml of cream (10% fat);
- 50 g of any hard cheese (I - Parmesan);
- 1 long cucumber (about 500 g);
- a small bunch of dill;
- 1 small onion;
- half a small lemon;
- 1 tbsp. spoon vegetable oil;
- 5 Art. spoons of yogurt (1.5% fat).
Recipe "Potato gratin with ham":
Ham cut into small cubes. Wash and clean potatoes. With kohlrabi, remove the thin green leaves are also peel and chop with potatoes using a slicer into very thin slices.
Wash the leaves kohlrabi, shake off the water and finely chop too.
Mix in a large bowl of potato slices and cauliflower with ham. Add chopped green leaves of cauliflower, salt, pepper and nutmeg and stir.
Apply liberally with butter ceramic baking dish and place in it a mixture of potatoes and cabbage kohlrabi. Mix milk and cream and pour evenly on top of the ingredients.
Grate the cheese on a coarse grater and sprinkle on top of the potatoes. Bake at 200 oC in a preheated oven on the middle rack for about 45 minutes.
Meanwhile, while preparing potato casserole in the oven, wash the cucumber under running hot water, wipe dry and cut into thin slices vegetable slicers.
Wash and shake off the fennel, remove the thick stems and finely chop. Peel the onions and chop finely. From half a lemon squeeze the juice.
Prepare the sauce: in a bowl, mix 1-2 tablespoons of lemon juice, vegetable oil and yogurt. Add the fennel, onion and cucumber slices and mix all together. Season with salt and pepper and serve with potato gratin with ham.