This gratin has a soup-like consistency and is packed with garlic. It features Andean potatoes that have absorbed the rich flavors of cod and garlic, making them deliciously soft and flavorful. Serve it with a baguette for a perfect lunch.(Ingredients for two people)
Ingredients
| Veggie Maria Andean Potatoes | 200g |
| Sweet salted cod | 2 slices |
| Onion | 1/2 |
| Garlic | One clove |
| A: Water | 200 ml |
| A: White wine | 50 ml |
| A: Stock | 1 teaspoon |
| Melting cheese | To taste |
| Chopped parsley | To taste |
| Olive oil | 1 tablespoon |
| Salt, pepper | To taste |
How to make
- Microwave the frozen Andean potatoes to warm them up. Thinly slice the onion and garlic.
- Add olive oil to a pot and heat on low, then add the onion and garlic and fry until the onion is translucent.
- Add the Andean potatoes to Step 2.
- Add the lightly salted cod and ingredient (A) to a pot, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Season with salt and pepper to taste.
- Transfer Step 3 into an ovenproof dish, top with melting cheese, and bake in a toaster until the cheese melts. To finish, sprinkle chopped parsley on top.
