Plant potatoes very uniformly
Two to three millimetres thin slices cook at the same time and lie tightly above each other. Different strengths lead to hard and decayed areas.
German Recipe
Potato gratin with mountain cheese
Rub with garlic and butter. Coat and season with potatoes. Mix cream and milk with nutmeg. Bake at 180°C until potatoes are soft. Sprinkle with cheese and bake golden brown.
Total time
1 hr 15 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How potato gratin succeeds with mountain cheese
Mix cream and milk with nutmeg and add to it. Bake at 180 degrees until potatoes are soft. Sprinkle cheese and bake golden brown.
Vegetarian Dinners
Lunch
Dinner
German Recipes
Recipe
Potato gratin with mountain cheese
Rub the form with garlic and butter. Coat and season potatoes like dachshine.
Ingredients
4 servings
Method
-
1
Preparing Form
Rub with garlic and butter.
-
2
Layers
Coat and season potatoes like dachshine.
-
3
Watering
Mix cream and milk with nutmeg and give over.
-
4
Bake
Bake at 180 degrees until potatoes are soft.
-
5
Bake
Sprinkle cheese and bake golden brown.
Kitchen know-how
Tips for Potato gratin with mountain cheese
Keep liquid just below the surface
Milk and cream should cover the potatoes almost, but not completely. Too much liquid prevents a browned surface and remains thin.
Browning cheese only in the final phase
Sprinkle the mountain cheese when the potatoes are almost soft. So it melts and browns without drying throughout the baking period.
Variations
How to adapt this recipe
Leave out the mountain cheese and season the cream milk with garlic and nutmeg. Potato starch binds the classic French gratin.
Replace a third of the mountain cheese with mild blue cheese and add thyme between the layers. Dose salt more carefully because of the cheese.
Nutrition per serving
520kcal
42.0 gCarbohydrates
16.0 gProtein
32.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Potato gratin with mountain cheese
Predominantly solid-cooking potatoes become soft, but retain recognisable layers. Fixed-cooking varieties need longer, floury-cooking decompose easier.
The shape contained too much liquid or the potatoes gave off little starch. Bake the gratin open and leave to rest for ten minutes before cutting.
With strong early tanning cover loosely until the slices are soft. For the last phase remove the cover and let the cheese become golden brown.
It can be completely baked the day before and stored chilled. Heat covered at 160 degrees and refresh the surface at the end briefly open.
Keep cooking