Time: 50 min.
Complexity: easily
Servings: 6 - 8

Potato gratin with four cheeses - detailed recipe.

Ingredients:

• 900 g of brown-skinned potatoes, peeled and cut into slices less than 0.5 cm thick.
• 1/3 tbsp. grated mozzarella cheese
• 1/3 tbsp. grated eishago cheese
• 1/3 cup processed raclette or Comté cheese
• 1/4 tbsp. grated parmesan cheese
• 2 cups heavy cream
• 1.5 tbsp (75 g) butter, cut into pieces, plus extra for greasing
• 1/2 clove garlic for grating
• Coarse salt and freshly ground pepper
• 1/4 tsp. freshly grated nutmeg
• 4 fresh bay leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, cheese, cream, nutmeg, Asiago cheese, mozzarella cheese, raclette cheese, Comté cheese, bay leaf

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Preparation:

Step 1
• Place the baking tray in the top part of the oven, preheat to 220°C.
Step 2
• Combine Asiago cheese, mozzarella and raclette in a bowl.
Step 3
• Rub a deep baking dish with garlic, then grease with butter. Arrange half the potatoes in an even layer, sprinkle with 3/4 teaspoon of salt, half of the chopped butter, half of the grated cheese mixture, and season with pepper.
  
  Top with the remaining potatoes, sprinkle with nutmeg, 3/4 teaspoon salt, and pepper to taste. Then pour the cream over the potatoes, add the bay leaves, and the remaining butter.
  
  Sprinkle with the remaining grated cheese mixture and Parmesan.
Step 4
• Place the pan in the oven and bake the four-cheese potatoes until the potatoes are cooked through and the cheeses are golden brown, about 25 minutes. Let stand for 5 minutes before serving. Remove the bay leaves.

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