By Andreea
Baked potatoes
13 steps
Prep:15minCook:1h 15min
It's not the most elegant dish, but it's very tasty and easy to adapt with what you have around the house. I used two kinds of smoked meat and three kinds of cheese, for example, some "stock heads" from the fridge. Green onions can be replaced with regular (or red) onions. The cooking cream with 12% fat, which I used with the idea of reducing the number of calories, can be replaced with a smaller amount of a fatter one, lengthened with milk. Finally, I leave you to discover the details below.
Updated at: Thu, 17 Aug 2023 11:32:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
40
High
Nutrition per serving
Calories665.9 kcal (33%)
Total Fat40.9 g (58%)
Carbs54.2 g (21%)
Sugars9.5 g (11%)
Protein26.3 g (53%)
Sodium1373.2 mg (69%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
First, I washed the potatoes, then peeled them and cut them into slices about 6-7 mm thick.
Step 2
Immediately, I boiled the potatoes in salted water. From the moment the water started to boil, I counted 8 minutes, then drained the water through a sieve.
Step 3
After the potatoes were partially tender, I turned on the oven and set it to 190°C, fan. Next, I took care of the smoked meat. So, I diced the bacon and the sausage. (I used 150g bacon and 50g smoked sausage. You can use whatever you like that is smoked in the same quantity )
Step 4
In a cold pan, without a bit of added fat, I put the bacon cut into pieces. I turned on the heat and let the bacon melt, release as much fat as possible. When the halves turned golden, I drained as much of the fat from the pan as possible, collecting it separately.
Step 5
Immediately, I added the sausage cubes to the pan and sauteed them, together with the jumaris, for 1-2 minutes. After that, I took everything out of the pan onto a paper towel to get rid of the excess fat.
Step 6
Before assembling these Smoked Potatoes Gratin, I seasoned the cooking cream with salt and pepper. If you have a fatter cooking cream than I used, for example one with 20% fat, use 200ml cream and 100ml milk. You don't need heavy cream for this dish, so it has enough calories.
Step 7
The only other thing I used the melted fat for was to grease the mold. I used a form of heat-resistant ceramics, with the dimensions 30 x 17 x 8 cm. After I greased the mold with a brush dipped in lard, I arranged the first layer of potato slices, covering the bottom of the mold.
Step 8
Immediately, I sprinkled the potatoes with the sour cream seasoned with salt and pepper.
Step 9
On top of this first layer of potatoes, I sprinkled a quarter of the grated cheese (I used parmigiana but you can use whatever cheese you like) and also green onions. I added a third of the prepared smoke as explained in steps 3-5 and arranged another layer of potatoes.
Step 10
I continued assembling the gratin in the same way: after each layer of potatoes, I drizzled with the seasoned cream, sprinkled the green onion rings and bits of smoked meat, and finished with grated cheese.
Step 11
In total, I arranged 4 layers of potatoes. After the last layer added, I pressed well on top of the ingredients in the mold. I immediately spread all the remaining cream on top.
Step 12
I sprinkled all the remaining cheese on top and immediately put the shape in the oven preheated to 190°C, at a medium height.
Step 13
After 10 minutes in the oven, I opened the door and loosely covered the pan with a sheet of baking paper. I didn't want the dish to brown before it was well penetrated inside. I continued to bake the gratin until the total cooking time of one hour was up.
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