This creamy and creamy potato gratin is low in histamine, gluten -free and just delicious. It can be served as a main course or as a side dish to meat.
Ingredients: 4 portions
- 600g potatoes tight
- 500 ml cream
- Grated Gouda Jung or Mozarella
- Salt
- 1 tablespoon of potato flour
- Histaminikus herbal salt Mediterran
- Histaminikus V5 Universal twice
Preparation:
- Preheat the oven to 200 ° C.
- Wash, peel and cut potatoes into very thin slices.
- Rub a baking dish with a clove of garlic (only if compatible). Lay the potato slices like a roof tile into the baking dish.
- Now season the cream with the herbal salt and the universal wort. The cream mixture can taste well spicy. The potatoes compensate for that again.
- Put 1 teaspoon of potato flour in the cream and stir well. This thickens the cream sauce.
- Pour the sauce over the potatoes and sprinkle the cheese over it.
- Cook in the oven for 35 -40 minutes.