AEG KS8100001M Recipe Book download pdf (Page 25)

Potato Gratin

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and

nutmeg

• 2 cloves of garlic

•200 g grated cheese

• 3 eggs

• 100 ml milk

•250 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then

season.

Rub an ovenproof baking dish with a

clove of garlic and then grease the dish

with a little butter.

Spread half of the seasoned potato slices

in the dish and sprinkle some of the grat-

ed cheese over them. Layer the rest of the

potato slices over this and spread the rest

of the grated cheese on top.

Crush the second clove of garlic and beat

it together with the eggs, the milk and the

cream. Pour the mixture over the pota-

toes and spread the rest of the butter in

small knobs on the gratin.

– Time in the oven: 65 minutes

– Oven level: 2

– For steam ovens: add 300 ml of water

into the drawer.

Pasta Gratin

Ingredients:

• 1 litre water

•salt

• 250 g tagliatelle

•250 g cooked ham

• 20 g butter

• 1 bunch of parsley

• 1 onion

•100 g butter

•1 egg

• 250 ml milk

• salt, pepper and nutmeg

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil on

a ring. Put the tagliatelle into the boiling

salted water and boil for about 12 mi-

nutes. Then drain.

Dice the ham.

Heat butter in a pan.

Chop parsley and peel the onion and

chop this as well. Sweat both in the frying

pan.

Grease a baking dish with a little butter.

Mix tagliatelle, ham and sweated parsley

and onions and put into the dish.

Mix egg and milk and season with salt,

pepper and nutmeg and then pour onto

the pasta mixture. Then distribute the Par-

mesan onto the bake.

– Time in the oven: 45 minutes

– Oven level: 1

– For steam ovens: add 300 ml of water

into the drawer.

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

• 250 ml vegetable stock (from the chico-

ry)

• 5 tablespoons milk

• 100 g grated Emmental cheese

Method:

Halve the chicory and cut out the bitter

core. Then wash carefully and steam for

15 minutes in boiling water.

Take chicory halves out of the water, re-

fresh in cold water and put the halves to-

gether again. Then wrap each one in a

slice of ham and place in a greased bak-

ing dish.

Melt the butter on a ring and add flour.

Sautée briefly and then pour in vegetable

stock and milk and bring to the boil.

Stir 50 g Emmental cheese into the sauce

and pour over the chicory. Then sprinkle

the rest of the cheese over the bake.

– Time in the oven: 35 minutes

– Oven level: 1

– For steam ovens: add 200 ml of water

into the drawer.

ENGLISH

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