Makes: 6 servings
7–8 potatoes (approx. 800 g)
6 hard boiled eggs
3 Krakauer Bacon Frankfurters from the Sausage Man
2 tbsp butter
6 slices of cheddar cheese (approx. 40 g)
3–4 tbsp of sour cream
½ bunch of parsley
½ tsp of pepper
2 ½ tsp of salt or savory seasoning
- Defrost the sausages in a bowl of warm water. It should take approx. 10 minutes.
- Peel the potatoes, add them to a pot of water, add 1 tsp of salt or savory seasoning and boil them for 15-20 min. You know they are done if inserting a knife through one of the potatoes is easy and you can feel they are soft.
- As the potatoes boil, take another pot, fill it with water, bring it to a boil and add the 6 eggs. Let them boil for 7-8 minutes to get the perfect hard boiled eggs.
- When the eggs are done, drain the water they were boiling in and put cold water on top. We find it useful to crack the eggs a little bit so they cool faster.
- Drain the potatoes and let them cool off as well.
- Slice the sausages, potatoes and eggs 0.5 cm thick. Cut up 4-5 slices of cheese (approx. 30 g) in small cubes.
- Once you have all your ingredients sliced, preheat the oven to 200°C on fan.
- Using 1 tbsp of butter, grease the ovenware/spring-form pan/ pot.
- Start layering: 1 layer of potatoes, 1 layer of sausages, 1 layer of eggs, 1 sprinkle of salt and pepper. Repeat to however many layers your pan allows to create, making sure potatoes are the last layer.
- Place the dish in the oven for around 20 minutes or until you see the potatoes becoming golden on top.
- Take it out of the oven; pour 3-4 tbsp of sour cream and 1 tbsp of butter on top. Grate the remaining 10 g of cheese on top and return the dish to the oven for another 10 minutes.
- Finely chop the parsley. Take the gratin out of the oven, sprinkle the parsley on top and serve hot. We recommend serving a cold, refreshing, pint of German beer alongside this delicious dish…
Allergens: Celery, Milk, Eggs