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NL
RECEPT
PARAAF
STATUS
GEWICHT
HOEVEELHEID
DUUR
VOORBEREIDING
Aardappelgratin
s
Kamertemperatuur
750-1200 g /50g
28-43
minuten
Ingrediënten: 750 g geschilde
aardappels, 100 g geraspte kaas,
vetgehalte 25-30 % per droge
substantie 50 g eieren, wit en
geel door elkaar 200 g melk plus
room (15-20 % vetgehalte); 5
g zout Bereiding als volgt: Snij
de aardappels in plakken van
ongeveer 4 m dikte met een
keukenmachine.
Vul de container met ongeveer
de helft van de aardappelschijven
en dek dit af met de helft van de
geraspte kaas.
Voeg de rest van de aardappels
toe. Meng de eieren, melk-room
en zout met een mixer en giet
dit over de aardappels. Verdeel
ten slotte de resterende kaas
evenredig over de bovenkant van
de gratin.
Roerei
d
Kamertemperatuur
1-4 eieren
2-4 minuten
Ei en water goed kloppen, dek
de maatbeker af met een plastic
folie.
19


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