Potato-paprika gratin with garlic cream

Name: Potato-paprika gratin with garlic cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 40 g Butter; 3 Garlic cloves; 400 g Whipped cream; 2 Bay leaves; 1 jar (280 g) Roasted peppers; 1 kg waxy potatoes; 120 g Fresh goat cheese; 3 discs White bread (about 2 days old); 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

40 g Butter
3 Garlic cloves
400 g Whipped cream
2 Bay leaves
1 jar (280 g) Roasted peppers
1 kg waxy potatoes
120 g Fresh goat cheese
3 discs White bread (about 2 days old)
7-10 Tbsp Aluminium foil

Directions

1
Peel the garlic. Heat up with cream and laurel in a small pot. Remove from the heat and let it cool down for about 15 minutes. Remove the bay leaf. Chop or slice garlic finely.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof casserole dish (approx. 3 l).
3
Pour the paprika into a sieve and let it drain. Peel and wash the potatoes and slice or slice them thinly. Layer potatoes, garlic and paprika in the form. Spread cream cheese on top.
4
Pour cream over it. Cover with foil and bake for about 1 hour.
5
Crumble the bread roughly. Approx. 15 minutes before the end of the baking time, remove aluminium foil from the casserole, spread bread crumbs and 40 g butter in flakes and bake the casserole to the end. Serve with a sugar pea salad.