Prado Pots (Pork & Potato Gratin)
Individual pork-and-potato gratin pots baked in a rich double-cream sauce and finished with a golden cheese crust. Makes 5 pots. Optionally add a few pickled gherkins.
Ingredients
| 1.3 kg | Potatoes | |
| 2 packs | Turkey ham or turkey bacon | |
| 1 head | Garlic | |
| 400 g | Sour cream (large tub) | |
| 200 ml | Liquid cooking cream (small carton) | |
| 1 tbsp | 15 ml | Maggi 10 vegetables seasoning |
| 2 slices | Cheese slices (Lidl) | |
| — | Oregano | |
| — | Kashkaval | |
| — | Pickled gherkins (optional) | |
| 1 pinch | Savory | |
| — | Black pepper |
Instructions
- Peel and dice the potatoes. Par-boil them together with 3 cloves of garlic, a pinch of savory and 1 tablespoon of Maggi.
- Dice the turkey ham (or turkey bacon) and fry it.
- Drain the water from the potato pot, setting a little aside. Add the fried ham to the potatoes.
- Into the pan the ham was fried in, pour a little broth (about 200 ml), the sour cream and the liquid cooking cream. Bring to a boil, then add the garlic, oregano, black pepper, 1 teaspoon of Maggi and another 2-3 cloves of garlic. Stir for a minute or two, then pour over the potatoes.
- Dice the cheese and add it to the potatoes along with the chopped pickled gherkins. Mix everything well, then divide among the pots.
- Bake for about 1 hour at 200°C on the fan setting. Then bake for about another 15 minutes without lids, in case the sauce is too runny.
- Finally sprinkle with grated kashkaval and leave to bake until a crust forms.