Recipe detail

Name: Potato Pancake with Confit Shallots:
Yield: 8
Cuisine: French
Ingredients: 3.0000 tPcs; 1.0000 kg; 500.0000 ml; 20.0000 ml; 1.0000 tPcs; 2.0000 g; 2.0000 lb

Side dishes Potato Pancake with Confit Shallots:

22. 12. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Side dishes

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
200 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

01:00 hh:mm

200 °C

80 %

Ingredients - number of portions - 8

Name	Value	Unit
Shallots	3	pcs
potatoes	1	kg
poultry stock	500	ml
extra virgin olive oil	20	ml
Thyme (fresh)	1	pcs
salt	2	g
freshly ground black pepper, ground	2	lb

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, P, Zn
Vitamins: B, B6, C, K

Nutritional value of one portion	Value
Energy	110 kJ
Carbohydrate	23.8 g
Fat	0.3 g
Protein	2.5 g
Water	0 g

Directions

Grease a 20cm round cake tin. Line the base of the tin with baking paper and grease it lightly. In a medium saucepan, heat the olive oil over a medium heat. Add the shallot and cook for about 20 minutes, until softened and translucent. Stir in the thyme. Arrange a layer of potato slices in the tin, slightly overlapping them. Season lightly with salt and pepper, add a layer of shallot, and then pour over a little stock. Repeat with the remaining potatoes and stock, seasoning each layer. Pour the remaining stock over the top. Cover the baking dish with a sheet of oiled parchment paper, press the potatoes down lightly, then cover with aluminum foil. Bake the gratin in the center of the oven until the potatoes are very tender.