Romanian-style French potato gratin

Name: Romanian-style French potato gratin
Ingredients: 8-10 large potatoes or 12-14 small potatoes; 3000 ml water for the potatoes; 3 eggs; 1500 ml water for the eggs; 2 eggs; 200 g fresh cheese; 200 g sour cream; 150-200 g telemea cheese; 3-4 slices Swiss cheese; 4 tablespoons oil; 1/2 teaspoon pepper

Salad - Romanian-style French potato gratin by Anca K. - Recipia

Romanian-style French potato gratin is usually served hot, with hard-boiled eggs and cheeses between the potato slices, browned in the oven under a layer of Swiss cheese. The sour cream settles between the layers and leaves a little sauce in the dish, so the gratin stays soft. I prefer one-centimeter-thick potato slices, arranged in even layers. Preparation: 25 minutes. Cooking: 100 minutes. Rest: 15 minutes. Total time: 140 minutes. Servings: 6. Approximately 640 kcal and 25 g protein per serving.

Ingredients

8-10 large potatoes or 12-14 small potatoes
3000 ml water for the potatoes
3 eggs
1500 ml water for the eggs
2 eggs
200 g fresh cheese
200 g sour cream
150-200 g telemea cheese
3-4 slices Swiss cheese
4 tablespoons oil
1/2 teaspoon pepper

Preparation

1. Put the whole potatoes, unpeeled, in a pot with 3000 ml water and boil them for 30 minutes, until a fork slides in easily. Boil the eggs separately in 1500 ml water for 10 minutes, until hard-boiled. 2. Let the potatoes cool for 15 minutes, then peel them and cut them into slices about 1 cm thick. Peel the eggs and slice them. Finely grate the telemea cheese. 3. Grease the baking dish with a little oil. Add a layer of potatoes, then the fresh cheese, eggs, 1/4 teaspoon pepper, half the sour cream and half the telemea. Drizzle 2 tablespoons oil over the layer. 4. Add the second layer of potatoes and sprinkle with 1/4 teaspoon pepper. Top with the remaining sour cream and telemea, then the Swiss cheese slices. Drizzle them with the remaining 2 tablespoons oil. 5. Beat the raw eggs until foamy and pour them over the Swiss cheese layer. Assembly takes about 25 minutes. 6. Bake in an oven preheated to 180°C for about 60 minutes, until nicely browned and the sour cream has reduced, but a little sauce remains in the dish. Serve hot.

Notes

Serve with a simple green salad, without bread. Make only as much as you’ll eat in one meal; after reheating, the layers don’t have the same texture, and the potatoes can dry out. Potatoes of a similar size cook more evenly, and waxy potatoes slice without falling apart. If you have small potatoes, check them before the 30 minutes are up, since they soften faster than large ones. Telemea varies a lot in saltiness from one piece to another, so taste it before adding more salt to your plate. If the fresh cheese has a lot of whey on the surface, drain it before layering. The Swiss cheese can be replaced with 3-4 slices of Emmental, also placed on top. The potatoes and eggs can be boiled earlier in the day, and the dish assembled close to mealtime. This dish contains dairy and eggs.