Rakott Krumpli with Eggs

📝 Ingredients

• 1.2 kg waxy potatoes
• 8 eggs
• 250 g 2% Greek yoghurt
• 150 ml light single cream, 12% fat
• 60 g grated Emmental
• 2 tsp sweet paprika
• 1 garlic clove
• 10 g unsalted butter (for the dish)
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Medium saucepan
• Baking dish, about 20 × 30 cm
• Mixing bowl
• Bowl
• Paring knife

📖 Steps

1. Wash the potatoes without peeling them and put them in the large saucepan of cold salted water. Bring to the boil, then simmer for 20 to 25 min: they should be just tender, with the tip of a knife meeting slight resistance in the centre.
2. At the same time, gently lower the eggs into the medium saucepan of boiling water and cook for 10 min. Cool them for 5 min in a bowl of cold water, then peel them and rinse to remove any bits of shell.
3. Drain the potatoes and leave to cool slightly for 10 min. Preheat the oven to 190 °C. Peel the potatoes (the skin slips off easily once cooked) and cut them into 5 mm slices. Slice the eggs.
4. In the bowl, mix the Greek yoghurt, the light cream, the peeled and very finely chopped garlic, and the paprika. Season generously with salt and pepper: this is the gratin's only seasoning, so the sauce needs to be full of flavour on its own.
5. Butter the baking dish. Arrange a third of the potatoes in a layer, season lightly with salt, then cover with half the eggs and a third of the sauce. Repeat once more, then finish with the rest of the potatoes.
6. Cover the last layer with the remaining sauce, spreading it right to the edges, then sprinkle with grated Emmental. Bake for 35 min, until the top is nicely golden and the sauce is bubbling at the edges.
7. Leave the gratin to rest for 10 min out of the oven before serving: the layers hold together better and it cuts more cleanly. Serve piping hot, in portions, straight from the dish.