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KÀse-Kartoffel-Gratin
Swiss Cheese and Potato Gratin
A comforting and rich Swiss gratin featuring thinly sliced potatoes baked in a creamy sauce with Swiss cheese, often enhanced with garlic and nutmeg. It's a versatile dish, perfect as a side or a main course.
ð§ ææ
- 1 kg Floury potatoes (like Agria or Bintje)(peeled and thinly sliced (about 2-3 mm thick))
- 300 ml Milk
- 300 ml Cream (35% fat)
- 2 cloves Garlic(crushed)
- 1/4 tsp Nutmeg(freshly grated)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 100 g GruyÚre AOC cheese(grated)
- 1 tbsp Butter(for greasing the dish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease a gratin dish with butter.
- 2
Wash and peel the potatoes, then slice them thinly and evenly (about 2-3 mm thick). Layer the potato slices in the prepared gratin dish.
- 3
In a bowl, whisk together the milk, cream, crushed garlic, grated nutmeg, salt, and pepper.
- 4
Pour the milk and cream mixture evenly over the potatoes, ensuring all slices are covered to prevent browning.
- 5
Cover the gratin dish tightly with foil.
- 6
Bake for 40-45 minutes on the lowest shelf of the oven, or until the potatoes are tender when pierced with a knife.
- 7
Remove the foil, sprinkle the grated GruyÚre cheese evenly over the top.
- 8
Increase oven temperature to 220°C (425°F) and bake uncovered for another 10 minutes, or until the cheese is melted and golden brown.
- 9
Let rest for a few minutes before serving hot.
ð¡ ããã®ã³ã
- âUsing floury potatoes ensures a creamier texture.
- âEnsure potatoes are fully submerged in the liquid to prevent them from drying out.
- âFor a richer flavor, you can add a few flakes of butter on top before adding the cheese.
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- Add a layer of thinly sliced onions with the potatoes.
- Incorporate cooked bacon lardons for a heartier dish.
- Use a mix of GruyÚre and Emmental cheese for a different flavor profile.