Potato Gratin with Shrimps in Lettuce Shirt

Remove the peel from the potatoes and cut them into thin slices of about 2 mm. Place in a large buttered baking dish. Do not pile them too high. Pour the soup over them, the potatoes should be just barely covered with liquid.

Pre-bake the potatoes in the oven heated to 200 degrees on the second rack from the bottom for about 30 minutes.

In the meantime, remove the lettuce leaves from the stem and rinse them. Set aside 8 to 10 nice, large leaves. Cut the remaining lettuce into very fine strips.

Blanch the lettuce leaves in enough boiling salted water for one minute. Carefully lift out, briefly cool and spread out on a clean dish. Cut coarse leaf veins evenly.

Remove the skin from the shallots and chop finely. Sauté in butter until light yellow. Add the lettuce strips and steam until the vegetables collapse. Remove the frying pan from the heat. Now add cream cheese and shrimps, season with salt and pepper and mix well.

Spread the shrimp mixture evenly on the lettuce leaves and close them into packets.

Mix the tomatoes with the cream and 2/3 of the Sbrinz. Season with salt and pepper.

Remove the potatoes from the stove. Spread the tomato sauce evenly over the potatoes and place the lettuce parcels on top with the lid side down. Sprinkle with the remaining Sbrinz.

Bake the gratin in the 200 °C hot

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