Potato gratin from the Dutch oven
Always makes a good side dish or main course
Gesamtzeit
1 hrs 20 min.
Zubereitungszeit
20 min.
Schwierigkeit
Simple
| 1 | kg waxy potatoes |
| 400 ml | cream |
| butter | |
| 2 | red onions |
| nutmeg | |
| salt | |
| pepper | |
| 150 g | grated cheese (Emmental or Edam) |
All Dutch Oven for Outdoor & at home
Whether as a side dish or main course - potato gratin simply always tastes good. The best thing about our Dutch oven potato gratin is that it can be prepared in no time at all and you can conjure up a delicious dish with just a few ingredients.
Preparation with briquettes Heat approx. 16-20 briquettes. Place 6-8 briquettes under the Dutch Oven and 10-12 briquettes on the lid.
Preparation
Once you have rinsed and peeled the potatoes, cut them into thin slices. Make sure that you cut slices of approximately the same size. Otherwise, there is a chance that some slices will be cooked and others will still be raw. Peel the onions first and cut into thin rings.
Grease the Dutch oven with butter. This will prevent anything from sticking.
Layer the potato slices in the Dutch oven and season each layer with a pinch of nutmeg, salt and pepper. Place some onions between each layer.
Pour the cream over the potatoes and season the dish again with salt, pepper and nutmeg.
Finally, add the cheese to the pot so that the Dutch oven potato gratin is completely covered.
Put the lid on and the Dutch oven on the briquettes. Leave everything to cook for around 50-60 minutes. Once the cheese is brown, you can serve the potato gratin.
For a savoury taste, add bacon or mushrooms between the potato slices. Potato gratin is an excellent accompaniment to meat and fish dishes.
