Potato and pear gratin

Name: Potato and pear gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 4 (approx. 350 g) small pears; 150 g blue cheese (e.g. Roquefort cheese); 7-10 Tbsp 200 m milk; 1 egg or 2 egg yolks; 1 TEASPOON Cornstarch; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 3 (30 g) Discs; 7-10 Tbsp Bacon; 7-10 Tbsp possibly parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
4 (approx. 350 g) small pears
150 g blue cheese (e.g. Roquefort cheese)
7-10 Tbsp 200 m milk
1 egg or 2 egg yolks
1 TEASPOON Cornstarch
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
3 (30 g) Discs
7-10 Tbsp Bacon
7-10 Tbsp possibly parsley

Directions

1
Peel and wash the potatoes and cut or slice them into thin slices. Wash, quarter and core the pears. Cut pears into thin slices
2
Dice the cheese. Mix 100 g cheese, milk, egg or egg yolk and starch. Season with salt and pepper
3
Place the potatoes and pears in fan-shaped layers in a greased gratin dish. Pour egg milk over it and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200 °C / fan-assisted oven: 175 °C / gas: level 3) for approx. 45 minutes until golden brown
4
Cut the bacon slices in half and spread them on the gratin about 25 minutes before the end of the baking time and bake until done. Garnish with parsley
5
Drink: strong red wine