Potato, egg, sausage and cheese gratin

Name: Potato, egg, sausage and cheese gratin
Ingredients: 8 eggs; 1500 ml water; 1500 g potatoes; 2500 ml water; 1 teaspoon salt; 100 g butter; 200 g Delaco cheese; 400 g Greek yogurt; 2 spicy sausages; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon sweet paprika; 200 g sour cream; 2 eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper

Appetizers - Potato, egg, sausage and cheese gratin by Nadia A. - Recipia

The potato, egg, sausage and cheese gratin, with Greek yogurt between the layers, bakes until it has a golden crust. The eggs and sour cream bind the middle, which stays soft beneath the layer of cheese. I choose potatoes that are roughly the same size because I like to grate them without them crumbling in my hands. Prep: 25 minutes. Cook: 75 minutes. Rest: 20 minutes. Total time: 120 minutes. Serves: 8. Approximately 620 kcal and 26 g protein per serving.

Ingredients

8 eggs
1500 ml water
1500 g potatoes
2500 ml water
1 teaspoon salt
100 g butter
200 g Delaco cheese
400 g Greek yogurt
2 spicy sausages
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sweet paprika
200 g sour cream
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Put the 8 eggs in a saucepan with 1500 ml water. Once the water starts to boil, cook them for 10 minutes, until the yolks are firmly set. 2. Boil the potatoes whole and unpeeled in 2500 ml water with 1 teaspoon salt for about 25 minutes, until a fork slides into them easily. 3. Drain the potatoes and eggs and leave them to cool for 20 minutes. Peel them, then grate the potatoes and hard-boiled eggs using the large holes of a grater. 4. Heat the oven to 180°C. Grease the baking dish with 20 g butter and dot the bottom with pieces of it; save the other 80 g for the layers. 5. Layer the grated potatoes and eggs with 300 g yogurt, 100 g grated cheese and one sausage cut into rounds between the layers. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper between the layers, and dot with pieces of the 80 g butter. Finish with a layer of potatoes and eggs, then spread 100 g yogurt on top. Sprinkle with the sweet paprika and bake for 20 minutes. 6. Beat the 2 eggs with the sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Take the dish out after 20 minutes and pour the mixture over the layers. 7. Put the dish back in the oven for another 10 minutes. Sprinkle the remaining 100 g cheese and the rounds of the second sausage on top. 8. Bake for another 10 minutes, until the cheese is golden.

Notes

For a meat-free version, leave out the sausages; the dish contains dairy and eggs. Serve it alongside a roast. I put it in the oven 40 minutes before the meal so it’s warm when served. Firm-fleshed potatoes that are a similar size grate more neatly; larger ones take longer to boil. If the Greek yogurt is runny, leave it to drain in a fine-mesh sieve for 20 minutes before assembling. Spicy sausages can be salty, so taste a slice before sprinkling on more salt. Keep leftovers covered in the fridge for up to 3 days; you can assemble the dish a few hours ahead and bake it close to mealtime.