This one is from my mum’s cook book. Minimal effort, but big, big flavors. It’s a cross between a potato gratin and a crisp potato rosti, yet it’s way, way easier to make and no frying is involved.
For an extra impact, it’s finished with some melted Brie 🧀. Pairs wonderfully with Crémant 🍾.
You can serve it straight from the oven or at room temperature which makes it an excellent alternative to usual picnic food. Cut some fragrant tomato and cucumber salad on the side and make a big portion, because everyone will want seconds.
Time: 15′ prepapartion and 40′ baking
1 kg potatoes
1/2 cup all purpose flour
Few pinches of course sea salt
1/4 tsp nutmag
1/2 cup organic dark chicken stock or good bio chicken cube dissolved in 1/2 cup warm water
3 tbsp good extra virgin oliv oil
1/2 cup sourcream
1/2 cup non sweetened cream
Butter for greasing the tray
Chives for the garnish
Brie cheese (few pieces scattered on top)
1. Start by peeling and cutting potatoes in tiny 0.5cm cubes. It can really impact the structure and flavor of the dish, so don’t cut it in more coarse pieces. Depending on your skill, use a bowl with some water to keep the potatoes you already prepared, to avoid them turning brown as that might look unappetizing later once you bake it.
2. Once you finished cutting, wash the potatoes under a stream of hot water and leave them in the sieve to drain for 3-4 minutes.
3. Transfer the potatoes to a mixing bowl and coat them with the flower, salt and nutmeg mixture. Make sure that they are all covered with a light white layer by tossing them a few times. This and the natural starch from the potatoes will be your only binding agent.
4. Add chicken stock and EVOO and mix all well.
5. Preheat the oven to 220 degrees Celsius.
6. Grease a non-stick baking tray with some butter and pour the mixture on the tray, then shake well to spread nicely.
7. Bake for 30 minutes.
8. Carefully take the baking tray out of the oven and top it with the cream and sour cream mixture and the chives.
9. Return to the oven lowering the temperature to 180 degrees and continue baking another 10 minutes.
10. Lastly, take it out of the oven and scatter a few pieces of Brie on top.
11. Leave to cool on the cold surface for at least 5 min before you diging into it.