Potato and vegetable gratin ‘auflauf’
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
- 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
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.