Potato and vegetable gratin ‘auflauf’
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
This is a typical German dinner, which you layer like a lasagne. Like with lasagne, you can vary endlessly on the type of vegetables and sauce. You can also add many types of meat or fish to this casserole—-- try bacon bits or flaked salmon.
Course:
Main Course
Cuisine:
German
Servings: 4
Ingredients
- 6 leftover large boiled potatoes
- 1 T + 1 t olive oil
- 2 bell peppers
- 1 small onion
- 4 large handfuls fresh spinach
- 1 c creme fraiche or full fat sour cream
- 1/4 cup heavy cream or half-and-half
- 1/4 c milk
- 1 t garlic powder
- 1 T dried chives
- 1 c shredded Parmesan cheese
Instructions
-
Pre-heat oven to 400F.
-
Slice bell peppers into strips and onion into half rings.
-
Heat 1 T olive oil in large frying pan over medium-high heat. When oil is hot, add bell peppers and onions. Sautee until soft and beginning to brown, about 8 minutes.
-
In the meantime, peel and slice potatoes into 1/4 inch slices.
-
When bell pepper and onion are done, add spinach to pan one handful at a time until it wilts.
-
Use the remaining 1 t olive oil to coat a deep casserole dish. Assemble the gratin:
-
Lay a layer of potatoes in the bottom of the dish.
-
Spread a layer of vegetables on top.
-
Repeat until the vegetables and potatoes are used, ending with potatoes.
-
Mix creme fraiche through chives together for sauce. Pour over top of casserole. Sprinkle with Parmesan.
-
Bake 20 minutes, until top is golden brown and sides are bubbling.