Swedish potato gratin

Name: Swedish potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Potatoes (about 150 g each); 1/8 l Vegetable broth (instant); 125 g Schmand; 3 discs Toast; 2 stem(s) Rosemary; 4 Stem(s) Thyme; 50 g Ham Nuggetz; 7-10 Tbsp Pepper; 40 g Butter; 7-10 Tbsp coarse sea salt

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Potatoes (about 150 g each)
1/8 l Vegetable broth (instant)
125 g Schmand
3 discs Toast
2 stem(s) Rosemary
4 Stem(s) Thyme
50 g Ham Nuggetz
7-10 Tbsp Pepper
40 g Butter
7-10 Tbsp coarse sea salt

Directions

1
Brush the potatoes thoroughly and grate them dry. Place the potatoes one after the other on a tablespoon and cut them close together with a knife up to the edge of the spoon. Mix stock and sour cream and pour into an ovenproof dish. Place the potatoes side by side. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Finely crumble the toast.
2
Wash the rosemary and thyme and put something aside for garnishing. Strip leaves or needles from the stalks and chop finely. Mix bread crumbs, herbs and ham nuggets and season with pepper. Melt butter and pour over the mixture, stir. Spread over the potatoes 15 minutes before the end of the cooking time. Garnish with herbs and sea salt