Potato and spring onion gratin

Most of the people think nowadays that the use of a fire woven is mainly for pizza and maybe bread. In fact, in a fire oven you can bake everything that you bake in a classic oven. The only trick is to master the temperature inside.
For baking a gratin, handling a fire oven is a piece of cake. I had my oven heated at 300ºC. It may look a bit too much and at this temperature, the gratin can become very quickly brown on top. To avoid this, use an aluminium foil ... it will work like a miracle. If you want in the end to give a light brown color to the crust, just remove it and let it bake for few minutes more.

Baking this in a fire oven adds a smoky flavour to the dish and improve the original flavours of the vegetables. Of course, this dish can be cooked in a normal oven also but in my opinion, the taste you get in the fire oven is greatly improved. I probably didn't mention that the spring onions were harvested fresh from my own greenhouse ...

  • 1.5kg peeled potatoes
  • 3-4 spring onions
  • 500ml cream 
  • 200ml whole milk
  • salt
  • pepper
  • nutmeg
  • 50g parmesan

  1. Wash the peeled potatoes before cutting them in round slices. You need their amidon for this recipe.
  2. Arrange the slices in a [ceramic/ terracotta] pan.
  3. Cut the green onions in small pieces and decorate the plate with them. Or just fill in the gaps.
  4. In a bowl, mix the cream with milk, salt, pepper and nutmeg.
  5. Pour this composition over the potatoes and spring onions in the pan. For my pan, the composition was too much, so in the oven leaked over the edges.
  6. Grate the parmesan and sprinkle on top.
  7. Bake in preheated oven for 1 hour at 180ºC. To avoid getting to brown on top place an aluminium foil on top. I baked mine at 250º- 300ºC in a wood oven.

Recipe inspired from Cuisine pour tous. Plats cuits au four nº6, page 69.


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