John Myers
Cheese and Potato Gratin
The perfect cheese and potato gratin recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 150 g Processed cheese double cream setting
- 100 g Grated Gouda
- 0,25 liter Cream 30% fat
- 0,125 liter Milk
- 1 tbsp Butter
- 0,5 tsp Salt
- 1 pinch Pepper
- 1 pinch Freshly grated nutmeg
- 1 tbsp Chopped parsley
- Peel and wash the potatoes. Cut into fine slices and pat dry. Grease a baking dish and place the potato slices in a fan shape and season with salt and pepper.
- Whisk the cheese spread with the cream and add the milk. Season with salt and nutmeg and pour over the potatoes. Put the butter flakes on top and sprinkle the grated cheese on top.
- Put in the oven at 220 ° C, electric or gas, setting 4-5 and baked. If the potatoes are brown before the end of the cooking time (approx. 60 minutes), cover with parchment paper. Finally sprinkle with the finely chopped parsley and serve.
- Homemade aspic and a fresh tomato salad go well with it.
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