Potato and cheese gratin

Potato and cheese gratin

Total: 1 hr 30 min. | Active: 30 min.
gluten-free
Nutritional value / person: 718 kcal
, Fat: 49 g
, Carbohydrate: 37 g
, Protein: 29 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gratin

800 g mealy potatoes X
80 g ham cubes
1 garlic clove, squeezed
2 dl full-cream milk
3 dl full cream
250 g cheese, coarsely grated
1 tsp mild paprika
1 ¼ tsp salt
a little pepper

To serve

50 g gherkins, sliced
50 g silverskin onions
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Utensils

One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Gratin

In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, transfer to the prepared dish.

To bake

Approx. 60 mins. in the centre of an oven preheated to 180 °C. Remove from the oven and leave to rest for approx. 5 mins.

To serve

Spread the gherkins and silverskin onions on top of the gratin.

Good to know
Note: This dish is a great way to use up leftover cheese. Both hard and semi-hard cheeses are suitable.

How-tos

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