For baking a gratin, handling a fire oven is a piece of cake. I had my oven heated at 300ºC. It may look a bit too much and at this temperature, the gratin can become very quickly brown on top. To avoid this, use an aluminium foil ... it will work like a miracle. If you want in the end to give a light brown color to the crust, just remove it and let it bake for few minutes more.
Baking this in a fire oven adds a smoky flavour to the dish and improve the original flavours of the vegetables. Of course, this dish can be cooked in a normal oven also but in my opinion, the taste you get in the fire oven is greatly improved. I probably didn't mention that the spring onions were harvested fresh from my own greenhouse ...
Ingredients:
- 1.5kg peeled potatoes
- 3-4 spring onions
- 500ml cream
- 200ml whole milk
- salt
- pepper
- nutmeg
- 50g parmesan
Directions:
- Wash the peeled potatoes before cutting them in round slices. You need their amidon for this recipe.
- Arrange the slices in a [ceramic/ terracotta] pan.
- Cut the green onions in small pieces and decorate the plate with them. Or just fill in the gaps.
- In a bowl, mix the cream with milk, salt, pepper and nutmeg.
- Pour this composition over the potatoes and spring onions in the pan. For my pan, the composition was too much, so in the oven leaked over the edges.
- Grate the parmesan and sprinkle on top.
- Bake in preheated oven for 1 hour at 180ºC. To avoid getting to brown on top place an aluminium foil on top. I baked mine at 250º- 300ºC in a wood oven.
Recipe inspired from Cuisine pour tous. Plats cuits au four nº6, page 69.
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