BAKED POTATO GRATIN

PREPARATION TIME

UP TO 60 MINUTES

SERVINGS

INGREDIENTS Qty.


  • Floury, waxy potatoes 150 Gramm
  • Butter 12.5 g
  • sprigs rosemary 0.5
  • Cloves 0.5 pce

Topping

  • Milk 50 g
  • Egg 0.25 Stk
  • Vegetable seasoning 2.5 g
  • Sbrinz cheese, grated 12.5 g
  • Freiburger Vacherin cheese, grated 12.5 g

PREPARATION

Peel the potatoes, divide into two portions and wrap each in aluminium foil with 25 g of butter, a sprig of rosemary and a clove.

COOKING

Grill the potatoes on the indirect setting for 1 hour in the preheated barbecue at 220° C, until soft. Remove from the barbecue, open the aluminium foil and leave to stand for a short while. Cut the hot potatoes into cubes, stir in the milk and butter. Place in the flavouring pan. Prepare the topping and divide over the potatoes. Cook the gratin in the preheated barbecue on the indirect setting for around 15 to 20 minutes at 250° C.

EASY FLIP - Indirect heat

Indirect heat

LID

Closed

PRE HEATING

5 minutes at a medium setting with the lid closed


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