Itlog na Maalat Gratin uses a Filipino salted duck egg to add a new dimension of flavor to a traditional gratin. It’s a little salty and a littly funky, but full of flavor.
Itlog na Maalat Gratin or Salted Egg Gratin
Well, well it’s that time of year where we are thinking about food. I mean we are always thinking about food, but the holidays are upon us and it’s time to think about side dishes!
This recipe uses Itlog na Maalat or Salted Duck Egg as an additional flavor dimension in a cheesy gratin. Lately salted egg chips have been so popular, that I though why not in a gratin?
You can see in this photo that the egg whites have a slight magenta color. To indicate that the eggs are salted the shells are dyed super bright pink after cooking. Such a cool idea.
The great thing about this recipe is that it’s low lift. There is no need to make a sauce beforehand, as you just pour in the cream and as it bakes, it makes it’s own sauce.
What Ingredients Do You Need For This Gratin?
Here is what you need:
- Potatoes Sliced Thin with a Mandolin
- Shredded Mild Cheddar Cheese
- Heavy Cream
- Chopped Green Onions
- Salted Egg
- Ground Pepper
- Micro Greens
How Do I Make Itlog na Maalat Gratin
Pre-heat oven to 350F. Take a 9×13 baking pan and grease it with olive oil. Don’t forget to do the sides. Then layer the bottom with the sliced potatoes. Make sure the first layer is nice and even. Then Season the first layer with black pepper.
Next sprinkle over some cheese.
Repeat the same steps for the next layer. You should get two layers. Once you have all the layers, pour over the heavy cream evenly through out the potatoes.
For the final touch mix together the remaining cheese and the Itlog na Maalat together.
Mash the salted egg in and then sprinkle it all over the top of the gratin. Don’t forget to season with pepper and add the green onion.
I mean how pretty does it look? Now bake it in the oven for 40 minutes.
How to Serve the Gratin
Once the gratin is cooked leave it to cool for about 10 minutes to set.
If you are serving it right away don’t forget to put it on a tray so it doesn’t burn any surfaces. This gratin is also great at room temperature. Once you are ready to put on the table sprinkle some micro greens on the top.
Serve it with any of the usual holiday suspects.
Meals to Eat with the Gratin
My Mom’s Epicurious Famous Filipino BBQ Marinade
Paleo Filipino Menudo Meat Pie Recipe
Ensaladang Talong Dip (Eggplant Salad Dip) Recipe
Itlog na Maalat Gratin (Salted Egg Gratin) Recipe
Itlog na Maalat Gratin uses a Filipino salted duck egg to add a new dimension of flavor to a traditional gratin. It’s a little salty and a littly funky, but full of flavor.
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Course: Side Dish
Cuisine: Filipino, French
Servings: 8 Servings
- 3 Large Potatoes Sliced Thin with a Mandolin
- 2 Cups Shredded Mild Cheddar Cheese
- 2 Cups Heavy Cream
- 1/4 Cup Chopped Green Onions
- 2 Salted Egg Peeled and Mashed
- 1 1/2 Teaspoon Ground Pepper
- 1 Tablespoon Micro Greens
Pre-heat oven to 350F. Take a 9×13 baking pan and grease it with olive oil. Don’t forget to do the sides. Then layer the bottom with the sliced potatoes. Make sure the first layer is nice and even. Then Season the first layer with black pepper.
Next sprinkle over some cheese.
Repeat the same steps for the next layer. You should get two layers. Once you have all the layers, pour over the heavy cream evenly through out the potatoes.
For the final touch mix together the remaining cheese and the Itlog na Maalat together.
Mash the salted egg in and then sprinkle it all over the top of the gratin. Don’t forget to season with pepper and add the green onion.
Once the gratin is cooked leave it to cool for about 10 minutes to set.
Just before serving sprinkle some micro greens on top.
When cutting the potatoes put them in a water bath while you are doing one potato at a time. Once you have all the potatoes cut, rinse until the water is clear, then dry on a paper towel.
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