Mashed potato gratin with peberfrugt sauce

Ingredients for Mashed potato gratin with peberfrugt sauce

Instructions for Mashed potato gratin with peberfrugt sauce

To prepare the Mashed potato gratin with peberfrugt sauce recipe, please follow these instructions:

Cook peeled potatoes cut into quarters and whole cloves of garlic until tender, about 20 min. Pour boiling water from, but save it. Whip potatoes and garlic to a mos, and pipe potato water in to it turns into a loose puree. Mix 2 tbsp. of oil, half of the cheese, and eggs in a bowl. Add pepper and grated nutmeg. Stir this mixture in potato pureen and pour it all in a greased ovenproof dish. Sprinkle with rest of cheese, bread crumbs and drizzle the rest of the oil. Set gratinen in the oven at 225 ° for about 15 mins until golden brown. Crack, scrape the seeds out, the peppers and cut them into smaller pieces. Chop the onion. Sauté it all in the oil and add the broth. Let it cook for 15 min. Blend vegetables and pour the sauce back into the pan. Beat the flødeosten in conjunction with chopped basil, warm the sauce up under stirring. It must not boil. Season with salt and pepper.

Accessories: Toasted rye bread