A recipe inspired by the rich cuisine of Alsace, the part of France that I grew up next to.
Ingredients, enough for a medium-sized casserole dish: - 2 lbs waxy potatoes (e.g. Yukon Gold)
- 3/4 lbs shredded Gruyere (or other hard cheese)
- 5 slices of salami
- 2 medium onions
- 1 clove of garlic
- 2 tbsp butter
- 1 cup heavy cream
- 3 eggs
- Salt, pepper
- Herbes de provence
- Thyme
- Preheat oven to 350°F
- Peel potatoes, boil whole for 15 minutes, cool down with cold water, then slice
- While potatoes are cooking, slice onions and crush garlic, sautee in butter until translucent
- Grease casserole dish, fill with alternating layers of potatoes, onions/garlic, cheese, salami, salt/pepper/herbs
- Put eggs on top, pour cream over it, finish with one more layer of cheese & herbs
- Bake for ~45 minutes (until top is golden brown and a fork easily goes all the way through)
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