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Cheese cream for gratinating

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Ingredients for 2 servings:

  • 120 g Emmental, medium-aged Gouda or similar, suitable for gratinating
  • 3 tbsp sour cream or crème fraîche
  • 1 tsp capers, from the jar
  • salt and pepper
  • Nutmeg, freshly grated
  • some chili powder
  • 2 tbsp white wine, dry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

delicious with raclette

Grate the cheese and finely chop the drained capers. Mix all ingredients together and season with spices. Let it sit for a while. We like to spread this cream on jacket potatoes, mushrooms, or even just baguette slices, which we then bake in the raclette pan for about 5 minutes. The cheese cream tastes best when lightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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