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.
Servings: 8 Servings
Equipment
- 9x13 Baking Pan
Ingredients
- 3 Large Potatoes Sliced Thin with a Mandolin
- 2 Cups Shredded Mild Cheddar Cheese
- 2 Cups Heavy Cream
- ¼ Cup Chopped Green Onions
- 2 Salted Egg Peeled and Mashed
- 1 ½ Teaspoon Ground Pepper
- 1 Tablespoon Micro Greens
Instructions
- 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.
Notes
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.