Potato Slices Au Gratin

Prepare: Slice peeled potatoes into slices about 2 mm thick. Bring soup to a boil, add potatoes in portions and cook for approx. 7 min until just tender. Take out, put briefly into cold water. (Use soup for one soup.) Fill in: Fill potatoes in layers into greased baking dish, brushing each layer with butter or light butter and sprinkling with salt and thyme. Place the last layer of potatoes on top like a brick.

Bake: Approximately 20 min in the upper half of the oven heated to 220 °C.

Can be prepared: Make and layer potatoes the day before, keep in refrigerator with lid closed, take out 1 hour before baking. Bake as above.

Note: If the potatoes are precooked too short, they will discolor.

The festive menu for 6 people: – Cream of wine soup

– Spicy veal starter with potato slices au gratin – Pain d’epice-Charlotte with Diplomat cream

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