German Kartoffelgratin Recipes

Steps:

• For this amount of gratin, a 9 inch by 13 inch, buttered pan is a good choice. Peel the potatoes and slice by hand 1/8 inch thick. Do not do this in the food processor, since they slice too thin.
• Line up the potatoes in rows across the back of the pan. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice (make sure all slices have broken contact with each other, otherwise they cannot absorb the cream). See image.
• When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
• Fill the pan one half to two thirds with cream, pouring over the potatoes. Salt (I start with one teaspoon) and pepper. You might want to sprinkle a little marjoram on it, fresh or dried, too.
• Bake in a heated oven (375°F) for one hour, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.
• Notes: The baking time varies with the type of potato, elevation where you live and how hot your oven really is. It has always taken about 90 minutes for me, yet so many cookbooks say 45 minutes, it burns me up.
• This is not a low-fat food, but it does not work very well with milk, so maybe you will make it once or twice a year as a special treat. You may also leave off the cheese, if you want.
• You may cover the casserole with foil in the middle of baking time if it is becoming too brown. Remove it before you add the cheese.

Steps:

• Peel and wash the potatoes.
• Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
• Shred the remaining raw potatoes.
• Place 50 grams of the butter in a heated pan.
• Sauté the onion and the ham chunks together in the butter.
• Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
• Remove from the pan and let cool.
• Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
• Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
• Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
• Press out the potato dough evenly to form a crust in the pan.
• Strip the rosemary leaves from their stems and chop them.
• Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
• Season with salt& pepper to taste.
• Spread this mixture on top of the potato pastry.
• Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
• Cool slightly (about 5-10 minutes), then cut into 16 squares.
• Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.