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Recipe details
Potato Gratin with Goose Breast and Lingonberries
A creamy potato gratin layered with onion and seasoned goose breast, finished with tart ripe lingonberries and baked until the potatoes are tender. A dinner idea with ingredients and cooking steps in one place.
≈ 137 kcal/100 g · ≈ 464 kcal/serving
55 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
frozen goose breast170 g
potato, thinly sliced180 g
ripe lingonberries60 g
heavy cream60 ml
yellow onion, thinly sliced25 g
butter10 g
dried thyme1 g
salt1 g
black pepper0.5 g
Cookware and utensils
small baking dish
small skillet
cutting board
knife
instant-read thermometer
Directions
01
Place the frozen goose breast in a sealed bag and submerge it in cold water for 20 minutes to soften it enough to handle.
Products
frozen goose breast — 170 g
Action
thaw
Time
20 min
Temperature
cold water
02
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
preheat
Time
5 min
Temperature
400°F (200°C)
03
Melt the butter in a small skillet over medium heat and soften the sliced onion for 4 minutes.
Products
butter — 10 g; yellow onion, thinly sliced — 25 g
Action
soften
Time
4 min
Temperature
medium heat
04
Layer half the potato slices and half the onion in a buttered small baking dish.
