Crispy Potato Gratin with Red Pepper and Onion
Ingredients:
- 3 large potatoes (about 800g/1.8 lbs)
- 2 large eggs
- 1 medium onion (about 150g/5.3 oz)
- 1 red bell pepper (about 200g/7 oz)
- 1 teaspoon salt (5g)
- 1 pinch marjoram (approximately 1/4 teaspoon)
- 1 pinch nutmeg (approximately 1/8 teaspoon)
- 1 pinch ground red pepper or paprika (approximately 1/4 teaspoon)
- 2 tablespoons oil (30ml)
- 200g (2 cups) grated cheese (such as Gruyère, Emmental, or a mixture of cheeses)
- Black pepper to taste
- 1 tablespoon butter for greasing the baking dish
Instructions:
Preparing the Ingredients
- Preheat your oven to 190°C (375°F). Butter a round or oval baking dish (approximately 9-10 inches/23-25 cm in diameter).
- Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater or a food processor with a grating attachment. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- Prepare the vegetables: Peel and finely dice the onion. Remove the seeds and membrane from the red pepper and dice it into small pieces.
Creating the Mixture
- Combine ingredients: In a large bowl, beat the eggs lightly. Add the grated potatoes, diced onion, diced red pepper, salt, marjoram, nutmeg, and ground red pepper. Mix everything thoroughly.
- Add oil: Pour the oil over the mixture and stir again to ensure even distribution of all ingredients and seasonings.
Assembling and Baking
Rest and serve: Remove from the oven and allow to rest for 5-10 minutes before serving. This helps the gratin set and makes it easier to slice and serve.
Transfer to baking dish: Pour the potato mixture into the prepared baking dish, spreading it evenly with a spatula.
Top with cheese: Sprinkle the grated cheese evenly over the top of the potato mixture, covering it completely.
Bake: Place the dish in the preheated oven and bake for 45-50 minutes, until the top is golden brown and bubbly, and the potatoes are cooked through. If the top begins to brown too quickly, cover loosely with aluminum foil.
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