Planing potatoes very evenly
Slices two to three millimetres thick cook at the same time and are close to each other. Different thicknesses lead to hard and decayed areas.
German Recipe
Potato gratin with mountain cheese
Rub the pan with garlic and butter. Layer potatoes in a tiled layer and season. Mix cream and milk with nutmeg and top with it. Bake at 180 degrees until potatoes are tender. Sprinkle with cheese and finish baking until golden brown.
Total time
1 hr 15 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make potato gratin with mountain cheese
Mix cream and milk with nutmeg and top with it. Bake at 180 degrees until potatoes are tender. Sprinkle with cheese and finish baking until golden brown.
Vegetarian Dinners
Lunch
Dinner
German Recipes
Recipe
Potato gratin with mountain cheese
Rub the pan with garlic and butter. Layer potatoes in a tiled dish and season.
Ingredients
4 servings
Method
-
1
Prepare the mould
Rub the pan with garlic and butter.
-
2
Layers
Layer the potatoes in a brick and season.
-
3
Casting
Mix cream and milk with nutmeg and pour over.
-
4
Baking
Bake at 180 degrees until potatoes are tender.
-
5
Bake Off
Sprinkle with the cheese and bake until 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.
Cheese does not brown until the final stage
Sprinkle the mountain cheese when the potatoes are almost soft, so it melts and browns without drying out during the entire baking time.
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 one 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 and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Potato gratin with mountain cheese
Potatoes that are predominantly hard boiled become soft, but retain recognisable layers. waxy varieties take longer, floury ones decompose more easily.
The mould contained too much liquid or the potatoes gave off little starch. Fry the gratin open and let it rest for ten minutes before cutting.
Cover loosely until the slices are soft, remove the cover for the last phase and let the cheese turn golden brown.
It can be baked completely the day before and stored in a cool place. Cover and heat at 160 degrees and refresh the surface briefly, leaving it open at the end.
Keep cooking