John Myers
Potato and Cheese Gratin
The perfect potato and cheese gratin recipe with a picture and simple step-by-step instructions.
- 800 g Potatoes
- 250 g Smoked bacon streaked
- 2 piece Fresh onions
- 40 g Butter
- Salt and pepper
- 200 ml White wine dry
- 100 g Creme fraiche Cheese
- 300 g Chaume soft cheese
- The first thing I did was cook the potatoes as jacket potatoes. Means: scrub the potatoes well under running water and cook with the peel for about 15 minutes. Let cool down a little, peel and cut into approx. 0.5 mm thick slices. The potatoes must not be fully cooked, otherwise they will disintegrate and we will have mush.
- Now preheat the oven to 200 ° C.
- Peel the onions and cut into half rings.
- I made it easy for myself again and bought pre-cut strips of bacon. In any case, saves time and tastes no different than when you have to dice for a long time (not with the dice cup, but with the knife).
- Put a pan on the stove and heat half the butter. Now the onion half-rings are seared for about 5 minutes. Then out of the breakdown and put on one side.
- Put the second half of the butter in the same pan and fry the potato slices and bacon. Season with salt and pepper and mix with the onions.
- Pour this mixture into a greased baking dish.
- Here we go. Add the delicious Riesling and spread the crème fraîche over it.
- Cut the chaume into not too thin slices and spread on top. I’ll tell you right away, smells pretty hearty, but tasty. If you don’t like this cheese, you can alternatively take Bresso with green pepper or Saint Agur or any other cheese.
- Now put the whole thing in the well-preheated oven and leave it there until a light color appears and the cheese starts to run a little.
- Of course there was the Riesling, which also accompanied the gratin. Bon Appetit wishes you a quill pen
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