Peel and wash the potatoes, cut into 3 millimeter thick slices. Peel the onion and cut into very thin semi-circles. In the meantime, hard-boil the eggs ...
Serves 4 people
|
High-quality potatoes |
2 lbs. |
|
Pork shoulder |
1 lb. |
|
Onion |
2 medium size |
|
Hard-boiled egg |
5 |
|
Dairy cream 31% |
1½ cups |
|
Salt, pepper |
to taste |
Procedure
Peel and wash the potatoes, cut into 3 millimeter thick slices. Peel the onion and cut into very thin semi-circles. In the meantime, hard-boil the eggs. Cool the eggs, peel off the shell and cut into 3 millimeter slices. Cut the pork into thin strips and then salt and pepper them.
Grease the casserole pan with virgin olive oil, place a layer of raw sliced potatoes and then salt and pepper them. Onto the potatoes, place a layer of the prepared meat, onto the meat the sliced onions and only then a layer of eggs. Repeat this procedure once more. Finish off with a layer of potatoes. Bake in an oven preheated to 320°F. Bake for approximately 50 minutes. Halfway through, pour the cream over the potatoes and bake until finished.
Cooking techniques
- If you buy good-quality potatoes, you do not need to peel them. Simply slice them with the peel on.
- You may select any other type of meat for this au gratin recipe.
- For baking, you may use a high-quality bouillon instead of the cream.