Potato gratin 

  

  

The preparation takes a little bit of time but definitely worth it. The smell in the kitchen was amazing and there was nothing left within an hour after serving it. I choose to make it pareve/dairy free because I served it with fish and I generally prefer not to eat fish and dairy together.
I sliced the potatoes by hand but a mandolin is more useful for that recipe – I cut myself with my mandolin a year ago so I never touched it again. 
  • 5-6 red medium size potatoes peeled and sliced in round 
  • 1 large onion 
  • 1 small tomato cut in very thin rounds 
  • Spices: 
  • Paprika 
  • Garlic powder 
  • Cumin 
  • Salt pepper 
  • Allspices
  • 1/4 cup of mayonnaise 
  • 1/2 cup flour
  • 2 cups of water 
  • 3 eggs 
  • 2 tbsp of olive oil 
Grease a large square pan and arrange the potatoes overlapping. Mix all of the spices and sprinkle over the potatoes. Add the onion and tomato.  
Mix eggs, mayo, flour, water and olive oil and  pour over the vegetables. 
Bake for 45 min at 350. 

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