Potato gratin

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  • Scraps of a fish (this recipe uses sword fish and salmon): 100 to 150 g
  • Large onion: 1
  • Garlic: 2 teeth
  • Grated cheese: taste.
  • Olive oil: taste.
  • Salt and pepper at the time: to taste.


Take the potatoes to cook with the skin, in plenty of water with salt.

When cooked (not cook too), remove from the heat, drain, and allow to cool. After you cut them in half, and carefully remove the inside for a cup, with the help of a small spoon, leaving a thickness of about 0.5 cm at the back of the skin for your dates and book.

In a saucepan, bring the onion and minced garlic to cook a generous dash of olive oil. When the onion is translucent, add the fish, previously shredded and without thorns. After you join also the interior of the potatoes and get involved.

Grind salt, if necessary, and season with black pepper just grind.

Grease a baking tray with a little olive oil and place half of the potatoes.

Fill them with the prepared fish and sprinkle grated cheese.

Bake in the oven to 180 degrees for about 20 minutes or until they are golden and melted cheese.

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