Kartoffelgratin "Labskaus-Style"
with corned beef & beetroot salad

Ingredients for 10 Persons

• 1.5 kg waxy potatoes, peeled
• 1 l frischli Gratin Sauce
• 400 g corned beef
• 50 g fried onions
• 150 g grated cheese, e.g. deichkäse
• 1.5 kg beetroot, cooked
• 100 ml rapeseed oil
• 50 ml white herb vinegar
• 50 ml apple juice
• 150 g spring onions, cut into rings
• 25 g parsley, finely chopped
• Salt, pepper, sugar
• 100 g baby pickles, finely diced

Preparation

1. Shred potatoes into slices.
2. Spread some frischli Gratin Sauce into a GN container. Place one third of the potato slices on top and take one third of the frischli Gratin Sauce to spread over. Keep layering and spread some corned beef evenly onto the next layer of potatoes; season generously with pepper. Continue with one third of gratin sauce, add the remaining potatoes and finish with frischli Gratin Sauce.
3. Bake in the oven for about 60 minutes at 180 °C. Add fried onions and grated cheese halfway through the baking process.
4. Dice beetroot; mix with rapeseed oil, herb vinegar, apple juice, spring onions and parsley. Bring to taste with salt, pepper and sugar.
5. Serve the gratin and the salad, garnish with baby pickles.

TIP: Alternatively, you can serve Chinese cabbage as a side.