Potato Gratin

Ingredients

• 300 g flour
• 1 tsp salt
• 0.5 cube yeast (21)
• 1 tsp sugar
• 120 ml lukewarm milk
• 1 sprig rosemary
• 50 ml olive oil
• 1 clove garlic
• 0.5 onion
• Pepper
• 400 g waxy potatoes
• flour (for working)

Instructions

1. 1.

   Mix flour with salt in a bowl. Press a well into the center and crumble yeast into it. Sprinkle sugar on top and stir with 1-2 tbsp milk. Cover the bowl and let the pre-ferment rise for about 15 minutes in a warm place.

2. 2.

   Then knead the remaining milk into a smooth dough. Add more flour or milk if needed. Shape the dough into a ball, cover again and rest for about 45 minutes.

3. 3.

   Rinse the rosemary, shake dry and pluck the needles. Stir into olive oil. Peel garlic and onion. Press garlic into the oil, finely dice onion and add to the mixture. Season the oil with salt and pepper strongly.

4. 4.

   Wash potatoes thoroughly and slice thinly or cut into thin ribbons. Rinse and pat dry.

5. 5.

   Preheat oven to 220°C (425°F) with upper and lower heat and line a baking sheet with parchment paper. Roll the yeast dough on a floured surface into an oval about 35 cm long. Place it on the sheet and roll the edge decoratively. Brush with about half of the oil and bake for about 5 minutes. Remove, lower oven to 200°C (400°F) and arrange potato slices in a brick-like pattern over the dough. Brush with remaining oil and bake for another ~15 minutes until the edges and potatoes are golden brown.

6. 6.

   Remove, let cool briefly and serve.