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Simple and quick: This potato gratin tastes good without cream


Do you love potato gratin, but rarely treat yourself because you are already thinking about your summer figure? This variant is full of taste, instead of full of fat.

Do you love potato gratin, but rarely treat yourself because you are already thinking about your summer figure? This variant is full of taste, instead of full of fat.

Most people know a potato gratin like this: plain and with cream. The potato gratin that "Frau am Grill" Anja Auer has with her today differs in two ways from the well-known and well-known potato gratins. And you can already imagine: it is prepared without cream or milk and is a little more colorful.

The color of this colorful potato gratin without cream ...

... comes from the processed tomatoes and the basil . Because the pre-cooked potatoes are layered alternately with tomatoes and mozzarella. On top is a marinade made from olive oil, basil and garlic . A dash of white wine ensures that there is also a little sauce after baking - rather unusual for potato gratins.

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The cheese with the potato gratin ...

... is, as already mentioned, a " mozzarella " inside. The potato gratin is gratinated with a parmesan . But only subtly. Otherwise, the Parmesan would have an undesirable taste dominance - because the gratin was not layered particularly high.

The potatoes with the potato gratin without cream ...

... are pre-cooked. In contrast to a potato casserole, this is actually so common with gratins, even if only very few do. And we mainly use hard-boiled potatoes. These are pre-cooked and then pushed back into the oven. It shouldn't be a mashed potato ...

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Colorful potato gratin without cream

Servings: 5
Preparation time: 20 minutes
Preparation time: 30 minutes

Ingredients for colorful potato gratin without cream

  • 1 kg hard-boiled potatoes (boiled)
  • 1 bunch of basil
  • 4 cloves of garlic
  • 1 shot of white wine
  • 1 tsp sea salt
  • 1 tsp pepper
  • 4 tomatoes
  • 2 scoops of mozzarella (125 g each)
  • 150 g parmesan
  • 1 tbsp olive oil (for spreading the baking dish)

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How to prepare colorful potato gratin without cream

  • Peel and slice the potatoes (about 0.5 centimeters). Likewise the tomatoes and the mozzarella.
  • Finely chop the basil and garlic and stir with sea salt and pepper under the olive oil.
  • Grate the parmesan or chop it into fine slices.
  • Brush a flat casserole dish or a roaster with olive oil and layer the potatoes, tomatoes and mozzarella in a fan-like and alternating manner.
  • Each layer is brushed with the garlic-basil oil. Depending on the size of the baking dish, two or three layers can also be created. Then sprinkle the ingredients with a little white wine and sprinkle the Parmesan evenly on it.
  • Bake the potato gratin at around 200 degrees. Either in the stove with top and bottom heat on the top rail or in the Dutch oven with briquettes.
  • Video: There is also potato gratin without cheese

    You can find more recipes on Anja Auer's blog and her YouTube channel

    Source: merkur

    All life articles on 2020-04-04

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