Potato Wild Garlic Gratin
Potato wild garlic gratin is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg waxy potatoes
- salt (pepper)
- 250 g wild garlic leaves
- 130 g Emmental cheese
- 0.5 l milk
- 2 Eggs
- 50 g butter
Instructions
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1.
Peel, wash the potatoes and slice them thinly with a vegetable slicer. Pat dry on kitchen towels. Preheat oven to 180°C.
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2.
Wash the wild garlic leaves, pluck off stems and shake dry. Set aside some leaves, cut remaining into strips. Line a shallow baking dish with the reserved leaves, then grease with butter. Layer potato slices in a brick-like pattern, seasoning each layer with salt and pepper. Grate the Emmental cheese and mix about 70 g with the garlic strips; sprinkle over the potatoes. Bring milk to a brief boil, let cool slightly, then whisk with eggs. Season with salt and pepper and pour over the garlic. Sprinkle remaining cheese on top and dot with butter shards.
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3.
Place in preheated oven and bake for about 45 minutes.
