Step 3: Mix Everything Together
In a large bowl, combine:
- Grated potatoes
- Beaten eggs
- Chopped onion and red pepper
- Shredded mozzarella cheese
- Optional: grated Parmesan
Season with:
- Salt, black pepper
- Pinch of nutmeg
- Pinch of marjoram
Drizzle in 1–2 tbsp olive oil and stir well to coat everything evenly.
Step 4: Spread & Bake Like a Pro
Transfer mixture to prepared baking dish and spread evenly.
Bake at 375°F (190°C) for 45–55 minutes , or until deeply golden, slightly crisp on top, and fully set underneath.
Let rest for 5–10 minutes before slicing—this makes it easier to cut and serve.
Step 5: Cool & Serve Warm
Cut into squares or wedges and serve warm.
Pair with:
- A dollop of sour cream or Greek yogurt
- A drizzle of extra virgin olive oil
- Or enjoy plain as a hearty vegetarian main or side
Each bite brings together:
- Crispy, golden potato crust
- Silky, custard-like interior layers
- Stretchy, melty cheese pockets
- And that classic herb-garlic charm
Tips for Success:
- 🧈 Use Cold Hands: Helps shape and press without sticking.
- 🥣 Don’t Skip Drying: Moisture equals sogginess—squeeze well before mixing.
- 🥟 Cheese Hack: For extra melt, stir in ½ cup goat cheese or ricotta with mozzarella.
- 🧑🍳 Layer Smart: Press down gently to compact the gratin for cleaner slices.
- ❄️ Make Ahead Magic: Refrigerate unbaked gratin overnight—bake fresh when ready.
Serving Suggestions:
- Pair with roasted chicken, grilled fish, or sausages for full dinner mode.
- Great with beer, white wine, or a cold glass of sparkling lemon water.
- Ideal for brunch, potlucks, or solo indulgence .
Nutritional Information (per serving, makes 6 – approximate):
(With regular mozzarella and olive oil – per plate)
- Calories: ~250 kcal
- Protein: ~6g
- Carbohydrates: ~30g
- Fat: ~12g
- Fiber: ~2g
- Sugar: ~3g
👇 Keep reading to know mor, click Next 👇
