Potato gratin with Parmesan

Name: Potato gratin with Parmesan
Ingredients: 4 medium potatoes (800 g); 1500 ml water; 1/4 teaspoon salt; 4 eggs; 50 g butter; 200 g bacon; 250 g Greek yogurt; 2 eggs; 100 g processed cheese; 100 g semi-hard cheese; 3/4 teaspoon salt; 1/2 teaspoon ground pepper; 150 g Parmesan

Appetizers - Potato gratin with Parmesan by Alice M. - Recipia

This Easter potato gratin with Parmesan is baked until golden, with eggs, bacon and cheese between the layers. The yogurt and eggs keep the middle soft, while a golden crust forms on top; warm, the layers are tender, and cold, it slices more neatly. I love the Parmesan crust as it cracks under the knife; I prefer it cold, cut into thick slices. Prep: 20 minutes. Cook: 65 minutes. Rest: 20 minutes. Total time: 105 minutes. Serves: 4. Approximately 950 kcal and 47 g protein per serving.

Ingredients

4 medium potatoes (800 g)
1500 ml water
1/4 teaspoon salt
4 eggs
50 g butter
200 g bacon
250 g Greek yogurt
2 eggs
100 g processed cheese
100 g semi-hard cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
150 g Parmesan

Preparation

1. Peel and rinse the potatoes. Boil them in 1500 ml of water with 1/4 teaspoon of salt for 20 minutes, until a fork goes into them, but the slices will still hold their shape. 2. Boil the 4 eggs for 10 minutes, until the yolks are hard. Cool, peel and slice them. 3. Drain the potatoes and leave them to cool for 20 minutes. Butter an ovenproof dish, chop the bacon finely and mix 125 g of yogurt with the 2 raw eggs. 4. Slice the potatoes and heat the oven to 160°C. Layer the potatoes, boiled eggs, potatoes, the yogurt and egg mixture, bacon, processed cheese, semi-hard cheese, potatoes and the remaining yogurt in the dish. Divide 3/4 teaspoon of salt and 1/2 teaspoon of pepper between the layers. Sprinkle the Parmesan on top. 5. Bake for 35 minutes at 160°C, until the Parmesan on top is golden.

Notes

Keep covered in the fridge for up to 3 days; it slices more cleanly when cold, and the portions can be reheated before serving. I served it with homemade sausages, and a tangy salad would go well alongside. Waxy potatoes hold their shape in slices better than floury ones. If they’re small, check them while boiling about 5 minutes earlier; large ones keep their centers firm for longer. The bacon and cheeses are already salty, so divide the measured salt between the layers instead of adding it at random. Finely grated Parmesan covers more evenly than thick shavings and browns into a continuous crust. For a change, replace the bacon with 200 g of finely chopped ham. You can use 250 g of sour cream with at least 20% fat instead of Greek yogurt; the layer will be denser. This dish contains dairy and eggs.